‘Dinner Win’: Just 5 ingredients. I cook this nonstop during New Year meal prep.

Transfer the pork chops to a plate and let them rest for 3–5 minutes before serving. This keeps them juicy and lets the Parmesan crust firm up a bit more.

Serve warm, spooning any cheesy bits from the pan over the top. Add your favorite low-carb veggies on the side and enjoy.

For kids or picky eaters who might be unsure about a strong Parmesan flavor, you can use half Parmesan and half mild shredded mozzarella to soften the taste while still keeping it low carb. If your family likes a little kick, add a pinch of red pepper flakes or smoked paprika to the cheese mixture. For extra juiciness, you can brine the pork chops for 30 minutes in a mixture of water, salt, and a splash of vinegar before patting dry and coating with Parmesan. If you prefer baking over stovetop cooking, place the coated chops on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake at 400°F (200°C) for about 18–22 minutes, flipping halfway through, until they reach 145°F inside. You can also turn this into “Parmesan chicken night” by swapping the pork for boneless, skinless chicken breasts or thighs—just adjust the cooking time so the chicken is cooked through. For an easy one-pan meal, scatter sliced zucchini or broccoli florets around the chops in the skillet or on the baking sheet so your veggies cook alongside the meat.