This Pork Rind and Parmesan Crusted Pork Chop comes out with a golden, crispy coating that gives way to juicy, tender meat inside. It’s a simple upgrade that turns an everyday pork chop into something you’ll actually look forward to making again.
Instructions
- Preheat oven to 350 degrees F / 177 degrees C.
- Use three bowls. Fill first with ¼ cup almond flour second with 2 eggsand third with ¼ cup pork rind crumbles, and ¼ cup Parmesan cheese. Add optional herbs such as parsley to taste, basil to taste, or oregano to taste.¼ cup pork rind crumbles, ¼ cup Parmesan cheese, 2 eggs, ¼ cup almond flour, parsley to taste, basil to taste, oregano to taste
- 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
- Fill deep pan with 1 cup avocado oil. Heat to 350 degrees F / 177 degrees C.1 cup avocado oil
- Carefully lower pork chop into hot oil. Let cook undisturbed for five minutes to set crust. Flip and cook second side for 2 to 3 minutes.6 ounces pork chop, 1 cup avocado oil
- 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
- Insert meat thermometer into thickest part. Remove from oven when pork reaches 145 degrees F / 63 degrees C. Rest before serving.
- Serve and enjoy.
Add your rating
Ratings and reviews
Based on 1 reviews
Reviews with images
Search reviews
Delicious
My husband asks for this again and again which makes it easier to keep him on keto
