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 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!
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!
Sometimes when I do have leftovers, I keep them for a day or two in a sealed container in the fridge, on layers of paper towels. I replace the paper towels daily.
By the way, if you don’t feel like crushing pork rinds, try pork rinds breadcrumbs – they are expensive, but convenient.
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.