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. Simple baked pork chops are excellent, but sometimes I treat my family to 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 pork chops! If you don’t feel like crushing pork rinds, you can try using pork rinds breadcrumbs. They are expensive but convenient.
The only caveat: serve these pork chops immediately and don’t plan on keeping leftovers. As they rest, accumulated juices can make the pork rind crust soggy. Though I can say from experience that even when this happens, the pork rind crusted pork chops are still delicious!
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.
But is this a healthy recipe?
I think so. It’s keto and low carb, so very appropriate for anyone following those diets. Since saturated fats are not as harmful as once thought, I don’t worry about them too much. And I do believe that plain pork rinds are an improvement over breadcrumbs.
How to serve pork rind crusted pork chops
This is a very versatile main course. You can truly serve it with any side dish you like. I often serve them with roasted vegetables or with sauteed kale. They’re also excellent with jicama fries.
Pork Rind Crusted Pork Chops
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
