Pork Rind Crusted Pork Chops
Print Add to Collection

Pork Rind Pork Chops

Pork rind crusted pork chops taste even better than breaded pork chops! Crushed pork rinds make a crispy, delicious coating.
Course Main Course
Cuisine American
Keyword pork
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 495kcal
Author Vered DeLeeuw


  • 2 oz pork rinds
  • 8 thin cut boneless pork chops, 1/2-inch thick
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 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, 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.


Serving: 2pork chops | Calories: 495kcal | Carbohydrates: 0.1g | Protein: 51g | Fat: 30g | Saturated Fat: 10g | Sodium: 618mg