These pork chops are such a great paleo hack! It’s so refreshing getting a crunch in a crust and these chops are just packed with flavor. The crispy coating gives these chops a whole new level of complexity yet they are so simple and fast to put together!
When I was growing up and my grandma came to visit, she would always do the cooking for us. She was an excellent cook and she has so many delicious dishes. One of my favorites were fried pork chops. However, she would use panko and refined oils for the recipe. So I’m making this version completely healthy and it doesn’t sacrifice taste, infant I think these are better!
These Pork Chops are so simple to make. The coating is as easy as throwing everything together in a food processor!
Simply dip the pork chop in the egg wash, then pork rinds.
Place chops into a hot pan and fry 3 minuets each side, then repeating once more.
| Prep Time | 10 Minuets |
| Cook Time | 10 Minuets |
| Servings |
People
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- 1 Tbsp Avacado oil
- 1.5 Lbs Thinly sliced pork chops
- 10oz (2 bags) Pork rinds I used Utz brand
- 1/2 Tsp Paprika
- 1/2 Tsp Salt
- 1/2 Tsp Black pepper
- 1 Clove garlic
- 2 Large Eggs
- 2 Tbsp Almond Milk
Ingredients
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- Place pork rinds, spices, and garlic into a food processor and grind until the pork rinds are crumbled and the mixture is fully combined.
- Pour mixture into a bowl.
- Crack eggs into a bowl, add in almond milk and then whisk together.
- Pour avocado oil into a large skillet on high and allow it to heat up.
- Take a pork chop and dip it into egg wash. Then flip it into pork rind crumbs. Place the pork chop into the hot skillet.
- Continue this process with all the pork chops.
- After about 3 minuets, flip the pork chops. Do this process twice. Or until the chop reaches 150-160 degrees (depending on the “doneness” preference)
- Allow to cool and rest for 5-10 minuets. Serve warm!
