Pork Panko'd Pork Chops
Pork chops dusted with pork rind breadcrumbs. Delicious, under 1 gram of carbohydrates, and a superior breakfast main.
This is a recipe we made using our friend and nutritionist Leanne Vogel's book The Keto Diet.
- 2 Eggs
- 3 oz (1 Package) Pork Panko
- 6 Center Cut Pork Chops (We prefer bone in for the flavor.)
- 1 tsp Salt
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 tsp Freshly Ground Black Pepper
- 1/2 tsp Marjoram - Oregano can be substituted here
- Fresh Parsley for Garnish
- Coconut Oil (Can Substitute Avocado Oil)
Yield: ~6 Pork Chops
Recipe courtesy of our friend: The Keto Diet
Mix rosemary, thyme, marjoram and Pork Panko dry ingredients in a shallow bowl - this will be used for dusting the pork chops. Crack and whisk eggs in bowl to create a wet coating.
Sprinkle chops with salt and pepper on both sides.
Heat coconut oil under medium heat until completely liquid.
Submerge pork chops in egg coating on both sides.
Dunk pork chops in coating until completely covered.
Carefully add dusted chops to heated oil.
Fry and flip each side for 5 minutes, until internal temperature reaches 165 °F or 74 °C.
The frying process will fill in the gaps between the dust with a golden brown color created by the egg coating.
Garnish with parsley leaves and enjoy. The leftover egg coating can be cooked as a side.