Instructions
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Preheat oven to 350 degrees F / 177 degrees C.
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Use three bowls. Fill the first with ¼ cup almond flourthe second with 2 eggsand the third with ¼ cup pork rind crumbles, ¼ cup Parmesan cheese, and optional herbs such as Parsley to taste, Basil to taste, or Oregano to taste¼ cup pork rind crumbles, ¼ cup Parmesan cheese, 2 eggs, ¼ cup almond flour, Parsley to taste, Basil to taste, Oregano to taste
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First, dredge 6 ounces pork chop in almond flour. Then, dip in egg. Finally, press into pork rind mixture until fully coated.¼ cup pork rind crumbles, ¼ cup Parmesan cheese, ¼ cup almond flour, 6 ounces pork chop, 2 eggs
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Fill deep pan with 1 cup avocado oil. Heat to 350 degrees F / 177 degrees C.1 cup avocado oil
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Carefully lower pork chop into hot oil, dropping away from you. Let cook undisturbed for 5 minutes to set crust. Flip and cook second side for 2 to 3 minutes.6 ounces pork chop, 1 cup avocado oil
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Transfer pork chop to roasting rack. Bake until internal temperature reaches 145 degrees F / 63 degrees C, about 10 to 15 minutes.6 ounces pork chop
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Insert meat thermometer into thickest part. Remove from oven when pork reaches 145 degrees F. Rest before serving.
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Serve and enjoy.
Say goodbye to carb heavy breadcrumbs and hello to your new best friend – pork rinds! They work great for keto breading!
