Fried Pork Chops

Here in the South, we like to fry everything. It’s just what we do! I had never had a fried pork chop until I was in college working at a local bakery. We could say this was the gateway to my weight gain! Here’s a little Brooke trivia for y’all: while I was an undergrad, I went to school fulltime and also worked at a catfish restaurant and a bakery. The bakery obviously sold baked goods, but to make matters more caloric, they sold a plate lunch every day. And those sweet employers of mine sent me home with a hot plate lunch every day. Fried chicken with mashed potatoes and gravy, beef tips with lima beans and mashed potatoes and gravy, fried pork chops with yams and rice and gravy… OMG. I managed to dodge the freshman fifteen, but that bakery life set me up for the sophomore million lol! And then at night I worked at the catfish restaurant. Endless hushpuppies and fried catfish. Say no more! You get the picture, we like things fried around here.

Last week I did a “college eating” feature on social media to give ideas on how to keto when living on a college budget and only having college appliances handy (microwaves, sometimes ovens and stoves). I showcased what I brought to lunch in comparison to what the hospital cafeteria was serving at work. Well, those things of my past- FRIED PORK CHOPS- reared their ugly (OK beautiful) heads at work the other day. And the wheels started turning. So fried pork chops, here we are!

4 boneless pork chops
1 egg
1/4 cup almond flour
1/2 cup crushed pork rinds (mixed liberally with Tony Chachere’s)

1. Prepare air fryer by wiping down the inside and sides of the frying basket generously with oil of choice.
2. Place egg (whisked and seasoned with Tony Chachere’s), almond flour, and crushed, seasoned pork rinds in three separate, shallow plates.
3. Dip each pork chop in egg, coating all around. Next, coat lightly with almond flour. Lastly, cover evenly in pork rind crumbs.
4. Arrange pork chops in air fryer basket.
6. Sprinkle Tony Chachere’s generously over pork chops.
7. Cook at 400 degrees for 10 minutes.
8. Flip each pork chop, sprinkle more Tony Chachere’s, and return to cook for an additional 8 minutes.

The only carbs from these chops come from the small amount of almond flour. Each pork chop winds up being 0.25g net carbs. So pretty much NOTHING!