Pork rind 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 very affordable. Simply baked pork chops are excellent, and that’s my default recipe.
But when I’m willing to make just a little more effort in the kitchen, I treat my family to these very flavorful pork rind crusted pork chops.
Crushed pork rinds as a breadcrumb substitute
Crushed pork rinds make a tasty keto coating. Since pork rinds are tastier than breadcrumbs, I actually find that these pork chops taste even 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!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty keto recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Pork rinds: I use plain pork rinds in this recipe.
Pork chops: Thin-cut (1/2-inch thick) and boneless.
Dijon mustard: It’s creamier and less vinegary than yellow mustard.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Garlic powder: Optional, but adds another layer of flavor.
Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil spray instead.
How to make pork rind pork chops
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prepare the coating. Crush the pork rinds by hand or in a food processor.
Coat in mustard. Coat the pork chops in the mustard and sprinkle with salt, pepper, and garlic powder.
Dredge in pork rinds. Dredge the pork pieces in the crushed pork rinds and press to coat.
Cook. Fry in olive oil, about 5 minutes per side over medium heat.
How to serve pork rind 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.
Can I keep leftovers?
As mentioned above, the main issue here is that the crust becomes soggy. So I try to only cook as much as we will eat that night.
But sometimes when I do have leftovers despite my best intentions, 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.
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Pork Rind Pork Chops
INGREDIENTS
- 2 oz pork rinds
- 8 thin cut boneless pork chops, 1/2-inch thick
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 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, pepper, and garlic powder.
- 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. If the pan overheats, lower the heat to medium. Serve the pork rind pork chops immediately.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.