Pork Rind Crusted Pork Chops

Pork Rind Crusted Pork Chops

Crushed pork rinds make a tasty, low-carb coating for pork chops. Serve these pork chops immediately and don’t plan on keeping leftovers – as they rest, accumulated juices can make the crust soggy (though I can say from experience that even when this happens, the pork chops are┬ástill delicious!).

Pork Rind Crusted Pork Chops
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 4 servings
Ingredients
  • 2 oz pork rinds
  • 8 thin cut boneless pork chops (1/2-inch thick)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Olive oil spray
Instructions
  1. Place the pork rinds in a 1-gallon ziploc bag. Use a meat pounder or a rolling pin to crush them into small crumbs, similar to Panko. Set aside.
  2. Use a pastry brush (or your hands) to coat both sides of the pork chops with mustard. Sprinkle with salt and pepper.
  3. Place about 2 heaping tablespoons of the crushed pork rinds on a plate. Dip one pork chop into the pork rinds and press to coat on both sides. Repeat with the remaining pork chops.
  4. Heat a double burner griddle over medium-high heat. Spray well with olive oil spray. Or brush the pan with 1-2 tablespoons olive oil.
  5. Cook the pork chops until golden-brown and cooked through, about 5 minutes on each side. Serve immediately.
Nutrition Per Serving
Serving size: 2 pork chops; Calories: 494; Fat: 30g; Saturated fat: 9g; Carbohydrates: 0g; Sugar: 0g; Sodium: 757mg; Fiber: 0g; Protein: 50g

Pork Rind Crusted Pork Chops

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