1 grams of carbs per serve
- 4 boneless pork chops
- salt and pepper
- 2 tbsp avocado oil or olive oil
- 1/2 cup grated Parmesan cheese,
- 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
- 2 tsp water
Let the pork come to room temperature 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.
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.
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. Make sure it is completely coated.
Pour the oil into the pan. Add the crumbed pork chop and put it into the pan. Repeat the breading procedure with the remaining pork chops.
- Cook chops and serve with a green salad
Cooking time will vary depending on the thickness of the pork chops and the temperature of your pan.