Beazell's Cook Book

Pork Rind Crusted Pork Chops

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1 bag pork rinds, crushed (hot or mild, your choice)
2 eggs, beaten
6 pork chops
Olive Oil Spray
Beazell's Cajun Seasoning

Preheat oven to 400 degrees F. Spray a baker's rack and cookie sheet with olive oil spray.

Get out all of your frustrations by crushing your pork rinds. I did this by placing in a Ziploc bag and using my rolling pin on them. You can also put them through a food processor and just have a glass of wine instead. Place crushed pork rinds in a shallow bowl.

Pour beaten eggs into another shallow bowl.

Sprinkle Beazell's Cajun Seasoning on both sides of pork chops. Then dip a pork chop, on both sides in egg wash, and then dredge through the pork rinds, on both sides and making sure they are well coated. Then gently lay each pork chop on the olive oil coated baker's rack placed on the cookie sheet. Once you have coated all of the pork chops, place the cookie sheet in the oven.

Bake for 15 minutes. Remove pan and flip each pork chop. Return to the oven and cook an additional 15 minutes. Remove from oven and allow to cool about 5 minutes before eating.

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