Tuesday, February 25, 2014

Pork-Rind Pork Chops

So we have been on Atkins for the last several weeks. Day before yesterday the bestie tells me she saw a post on Tumblr that says you can bread meat with ground pork rinds. I was like, hey-hey!! So yesterday night, I made pork chops and it is true!! You can oven-fry meat with pork rinds and minimal added oil or fat. Here's the recipe I used, and of course, there are so many variations, so get creative! I still have half of a bag of pork rinds left, so I will be using the rest to make chicken fingers next time. Who knew?!

Pork-Rind Pork Chops (Serves 5)
(Adapted from Giada De Laurentis' Family Dinners cookbook)
5 pork chops, bone-in (I had an assorted mix) (mine were about 1/2 inch thick)
3/4 cup shredded parmesan cheese (I used shredded romano), placed in a shallow dish or pie plate
1 cup ground pork rinds (I used half of a large bag, pulsed in a food processor til ground), placed in a shallow dish or pie plate
2 eggs, beaten in a shallow dish or pie plate
1 Tbsp italian seasoning
1 t garlic powder
1 t onion powder
salt and pepper

- Preheat oven to 400 degrees. 
- Mix italian seasoning, garlic powder, and onion powder into ground rinds.  
- Salt and pepper the pork chops on both sides. 
- Dip one pork chop  into the cheese, coating both sides and patting to adhere. Dip pork chop into egg, coating both sides, let excess drip off, then dip pork chop into ground rinds, coating both sides. If it is hard to get the ground rinds on the skinny sides of the pork chop, gently shake the pie plate with the rinds and pork chop in it. The jostling movement will cause the rinds to coat the sides. 
-Repeat with other pork chops. As you finish each pork chop, place them into a roasting pan or shallow baking pan that has been sprayed with cooking spray. 
-Place in oven and bake for 15 minutes. Flip pork chops and bake for another 10 minutes. Pork chops should be golden brown in color with no pink remaining and juices should run clear. 

Note: After flipping pork chops, watch carefully. I should have written down how long I baked these for, but didn't. I know I started with 15 minutes and flipped, then added 5 minutes to the clock a couple times, so I think this is accurate, but watch them to be sure! The end result is a crispy-coated, juicy pork chop that is super flavorful! So with a little TLC and careful eyes on the clock (sorry!), you can get this too!! 

Happy Eating!! 

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