Preheat oven to 400℉ (200℃) and generously grease or oil a large baking sheet.
In a large zipper style, freezer bag, add the almond flour, parmesan cheese, paprika, garlic powder, sea salt, black pepper, and onion powder. Close bag and shake to mix breading. Set aside.
In a separate medium-size mixing bowl, beat the egg and the heavy cream.
Dip a pork chop in beaten egg mixture to lightly coat. Place pork chop in the zippered bag, close the bag, and shake pork chop until coated. Open the bag and place pork chop on the prepared baking sheet. Repeat process with remaining pork chops.
Bake at 400℉ (200℃) for 20 to 35 minutes (depending on the thickness of pork chop and whether it is bone-in or boneless), flipping the pork chops over halfway through cooking time.
Remove from oven and serve.
*All nutritional data are estimates based on the products I used*Servings:4 pork chops, Serving size: one 4 oz pork chop- Amounts per serving:Net Carbs per Serving: 4.5 g