Preheat the oven to 400 degrees with a cast iron skillet in it. If you’re not using a cast iron pan, just preheat the oven with no pan.
In a bowl, whisk egg. Mix together the pork rinds and parmesan cheese on a plate, season with salt and pepper.
Dip pork chops in egg then dip into pork rind and parmesan cheese mixture. It doesn’t have to cover every little bit, unless you really want it to. Just get a good general coating. Continue with all the pork chops.
Once oven has preheated, take cast iron out of the oven and put it on the stovetop. Heat the pan over medium-high heat. Add butter and once melted, add in your pork chops.
Cook pork chops on one side for three minutes then flip over. Once you flip, put the pan (or oven safe dish) in the oven for 6-10 minutes until it reaches desired temp (I did about 7 minutes).
Take pork out of the oven and put pieces on a cutting board to rest. (Leave all the good bits in the pan, this will help make your sauce). In the cast iron skillet (or other pan), add in 1/2 cup chicken stock and sour cream. Season with salt and pepper.
Bring to a boil and whisk sauce. Add in lemon juice. Continue whisking. Lower heat and continue cooking until sauce has thickened (it should stick to the back of a spoon). Stir in chives.
Put pork on a platter or plate and pour sauce over pork chops.*
If you don’t want to use pork rinds, double up the parmesan or use almond flour.
If you don’t like sour cream, you can use heavy cream.
Serves 4
8 carbs per serving
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
Preheat the oven to 400 degrees with a cast iron skillet in it. If you’re not using a cast iron pan, just preheat the oven with no pan.
In a bowl, whisk egg. Mix together the pork rinds and parmesan cheese on a plate, season with salt and pepper.
Dip pork chops in egg then dip into pork rind and parmesan cheese mixture. It doesn’t have to cover every little bit, unless you really want it to. Just get a good general coating. Continue with all the pork chops.
Once oven has preheated, take cast iron out of the oven and put it on the stovetop. Heat the pan over medium-high heat. Add butter and once melted, add in your pork chops.
Cook pork chops on one side for three minutes then flip over. Once you flip, put the pan (or oven safe dish) in the oven for 6-10 minutes until it reaches desired temp (I did about 7 minutes).
Take pork out of the oven and put pieces on a cutting board to rest. (Leave all the good bits in the pan, this will help make your sauce). In the cast iron skillet (or other pan), add in 1/2 cup chicken stock and sour cream. Season with salt and pepper.
Bring to a boil and whisk sauce. Add in lemon juice. Continue whisking. Lower heat and continue cooking until sauce has thickened (it should stick to the back of a spoon). Stir in chives.
Put pork on a platter or plate and pour sauce over pork chops.*
If you don’t want to use pork rinds, double up the parmesan or use almond flour.
If you don’t like sour cream, you can use heavy cream.
Serves 4
8 carbs per serving
Notes
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