Ingredients

The following ingredients have 4 Servings
  • 2 oz plain pork rinds
  • 8 thin-cut boneless pork chops (1/2-inch thick)
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Olive oil spray

Instruction

  • Place the pork rinds in a 1-gallon Ziploc bag. Use a meat pounder or a rolling pin to crush them into tiny crumbs, similar to Panko. You can also crush the pork rinds in a food processor. Set the crushed pork rinds aside. 
  • Use a pastry brush or your hands to coat both sides of the pork chops with mustard. Sprinkle them with kosher salt, black pepper, and garlic powder.
  • Place about 2 heaping tablespoons of the crushed pork rinds on a plate. Dip one pork chop into the pork rinds and press to coat on both sides. Repeat with the remaining pork chops. You can also do as I do in the video and sprinkle all the pork chops with the "breadcrumbs" on one side, press to adhere, then turn them to the other side (place them on a new, clean plate) and repeat.
  • Coat a nonstick double burner griddle with olive oil and heat it over medium-high heat, 2-3 minutes. Add the coated pork chops.
  • Cook the pork chops for 5 minutes. Lower the heat to medium, flip them to the other side, and gently press on them with a clean spatula to flatten them against the pan. Cook them on the second side until they are golden-brown and cooked through, about 4 more minutes. Serve immediately.