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Ingredients
4boneless pork chopscut about 1¼” thick
1egg
1tsp.Dijon mustard
½c.pork rind crumbs
½c.finely grated Parmesan cheese
1tsp.dried parsley
½tsp.garlic powder
½tsp.salt
¼tsp.pepper
1tbsp.avocado oil
1tbsp.butter
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Instructions
Preheat oven to 350ºF. Dry pork chops with a paper towel. In small bowl, whisk together egg and Dijon mustard; set aside.
In medium bowl, mix together pork rind crumbs, Parmesan cheese and seasonings.
Dip pork chop into egg mixture so that both sides are coated, then immediately dredge the chop in the Parmesan mixture until evenly coated. Repeat with remaining pork chops.
Heat oil and butter in ovenproof skillet or cast iron pan over medium-high heat until butter is melted and sizzling. Add the pork chops and fry until each side is golden brown (approximately 2 minutes per side).
Transfer skillet to the oven for another 15-20 minutes, until the pork chops reach an internal temperature of 140ºF. Let rest for an additional 5 minutes in the hot pan, until internal temperature reaches at least 145ºF.