Keto-Friendly Breaded and Fried Pork Chops

Pork chops and pork steaks have always been a staple in my home since I was a little kid. Most of the time I bake them or grill them and I rarely bread and fry them as an adult. My wife loves them that way and sometimes, the crispy flavorful fried crust calls to me like a siren’s song. This is how I satisfy that craving. I bread them with a mixture of chicharrones (pork rinds) and almond flour. The flavor is great and it is nice and crispy for a real, fried food experience even though it is low carb.

Ingredients:

• 4-6 Medium Pork Chops
• 1 * 5.5 oz. bag Chicharrones
• 2 C Fine Ground Almond Flour
• 5-6 Eggs
• 1/2 C Heavy Cream
• Old Bay Seasoning (To taste, we like a lot of it!)
• Black Pepper (To taste, again, we really like a lot)
• Garlic Powder (To taste)
• Rosemary (To taste, fresh is great but fresh ground from the dried leaves works well too)

 

Method:

• Place entire bag of chicharrones into the food processor
• Grind them into a fine powder
• Add Almond flour and pulse to combine
• Combine breading mixture in a container with Old Bay, black pepper, rosemary, and garlic powder

 

 

• Whisk the eggs and cream together to combine well
• Dip the chops in the egg mixture and let them sit in there for a minute or so
• Place them in the breading mixture and coat them well
• Fry in a #10 Cast Iron Skillet with enough oil or lard to reach about halfway up the chop
• Cook until golden brown and crispy being sure not to crowd the pan (If you crowd the pan the temperature of the oil will drop and you will have greasy and soggy chops)

 

 

 

• As the chops get done, place them on a cooling rack and place in a 350-degree oven while you cook the rest

 

 

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