Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet.
In a zip-top freezer bag, combine almond flour, Parmesan, paprika, garlic powder, onion powder, salt, and pepper. Seal and shake to blend.
In a bowl, whisk together the egg and heavy cream until smooth.
Dip each pork chop into the egg mixture to coat, then place into the seasoned flour bag. Seal and shake to cover evenly.
Lay each coated chop on the greased baking sheet. Repeat for all pieces.
Bake for 20–35 minutes, flipping halfway through. Time will vary depending on thickness and whether chops are bone-in.
Once golden brown and cooked through, remove from oven and serve warm.