An easy 20-minute recipe, this is a dinner that everyone in the family is going to love! I love pork chops. They are filling, flavorful, and very affordable. Simple baked pork chops are excellent, and that’s my default recipe. But when I’m willing to make just a little more effort in the kitchen, I treat my family to these very flavorful keto-fried pork chops. They are coated in pork rind “breadcrumbs” and then fried in olive oil until wonderfully golden and crispy.
Instructions
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Pork rinds: I use plain pork rinds in this recipe. Pork chops: Thin-cut (½-inch thick) and boneless. Dijon mustard: It’s creamier and less vinegary than yellow mustard. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Garlic powder: Optional, but adds another layer of flavor. Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil spray instead.
One more thing you can do is use a different fat for frying the pork chops. I’m a fan of olive oil, but you can also try avocado oil, bacon fat, or ghee.
Prepare the coating. Crush the pork rinds by hand or in a food processor. You can also buy them already crushed. Coat in mustard. Coat the pork chops in Dijon mustard and sprinkle them with salt, pepper, and garlic powder. Dredge in pork rinds. Dredge the pork pieces in the crushed pork rinds and press to coat. Cook. Fry in olive oil until golden brown and cooked through, about 4-5 minutes per side, over medium heat.
In the past, the CDC recommended cooking fresh pork well-done. Happily, the current recommendation is to cook it to medium (145°F with a rest time of three minutes). I find that frying these chops over medium heat for 4-5 minutes per side is perfect. But you’ll need to adjust my instructions based on what’s going on in your own kitchen. When I do end up with leftovers, despite my best intentions, I keep them for a day or two in a sealed container in the fridge. I place them on layers of paper towels to absorb any moisture, and I replace the paper towels daily. When it’s time to reheat them, I do so in a 350°F oven for about 10 minutes or until heated to 165°F. They’re not as good as freshly cooked, but they are still very tasty.
