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Pork Rind Pork Chops
Pork rind crusted pork chops taste even better than breaded pork chops! Crushed pork rinds make a crispy, delicious coating.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
- 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