Pork rind crusted pork chops taste even better than breaded pork chops! Crushed pork rinds make a crispy, delicious coating.
I love pork chops. They are filling, flavorful, and affordable. Simply baked pork chops are excellent, and that’s my default recipe. But sometimes I treat my family to these delicious pork rind crusted pork chops.
Crushed pork rinds as a breadcrumb substitute
Crushed pork rinds make a tasty, low-carb coating for pork chops. Since pork rinds are tastier than breadcrumbs, I actually find that pork rind crusted pork chops taste better than breaded ones!
If you don’t feel like crushing pork rinds, you can try using pork rinds breadcrumbs. They are expensive but convenient.
The only caveat: plan to serve these pork chops immediately and don’t plan on keeping leftovers. As they rest, accumulated juices can make the pork rind crust soggy, especially on the bottom.
Though I can say from experience that even when this happens, the pork chops are still very tasty!
So what to do if I have leftovers?
Sometimes when I do have leftovers of these pork rind crusted pork chops, I keep them for a day or two in a sealed container in the fridge. I place them on layers of paper towels to absorb any moisture, and I replace the paper towels daily.
When it’s time to reheat them, I do so in the microwave on 50% power. They’re not as good as freshly cooked, but they are still very tasty.
Is this a healthy recipe?
I think so. It’s keto and low carb, which makes it very appropriate for anyone following those diets (but not for those following a low-fat diet).
Not everyone agrees that pork rinds are a good choice, though. They are, after all, high in animal fat. And some people do need to limit saturated fat. So if you prefer, another good option is to use a coating of almond flour.
How to serve pork rind crusted pork chops
Pork Rind Crusted Pork Chops
- 2 oz pork rinds
- 8 thin cut boneless pork chops, 1/2-inch thick
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Olive oil spray
- 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. You can also crush the pork rinds in a food processor. Set the crushed pork rinds aside.
- Use a pastry brush (or your hands) to coat both sides of the pork chops with mustard. Sprinkle with salt and pepper.
- 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.
- 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.
- Cook the pork chops until golden-brown and cooked through, about 5 minutes on each side. Serve the pork rind crusted pork chops immediately.