1g Carbs per Serve
Recipe Supplied By: Low Carb Mavern
- 750g boneless pork chops (4 chops)
- salt and pepper
- 2 tbsp avocado oil or olive oil
- 1/2 cup grated Parmesan cheese, (2 oz)
- 1/2 cup crushed pork rinds
- 1 tbsp minced fresh parsley,
- 1/2 tsp minced fresh garlic
- 1/2 tsp lemon zest
- 1 large egg, beaten (for egg wash)
- 2 tsp water
Preparation: Bring the pork chops out of the refrigerator for 20-30 minutes before beginning or alternately put into the microwave for about 30 seconds. Pat the pork dry with a paper towel. Season well with salt and pepper. Beat the egg and water in a shallow bowl large enough to fit a pork chop.
Low Carb Coating: Place the grated Parmesan cheese and crushed pork rinds onto a large dinner plate. Mince the garlic and parsley and add to the cheese. Zest a small lemon, adding the zest to the plate. Mix well with fingers to combine ingredients.
Procedure: Heat a large frying pan over medium heat until hot. Pick up a chop with a fork and put it in the beaten egg. Flip it over a few times to fully cover, lift with fork and let any extra egg run off. Place it into the Parmesan coating and push and wiggle it into the mixture to mike sure it is completely coated. (I use my for to flip the pork and the other hand to sprinkle and pat the mixture over all surfaces of the pork).
Pour the oil into the pan and swirl to coat. Add the crumbed pork chop and put it into the pan. Repeat the breading procedure with the remaining pork chops.
When the pork chops are all in the pan, set the timer for 2 minutes. When time is up flip the 1st pork chop. Wait 1 minute and flip the next. Wait another minute and flip the third pork chop. Wait 1 minute and flip the last pork chop.
Set the timer again for 2 minutes. When time is up, remove the 1st chop to a place and tent loosely with foil. Remove the remaining pork chops to the plate 1 minute apart just like you did for flipping in step 4. Let rest for 10 minutes and serve.