Pork Rind and Parmesan Crusted Pork Chop

1.  Preheat your oven to 350 degrees.

2.  Grind pork rinds in a blender or food processor.

3.  Set up your breading station!  Three bowls.   Fill your first bowl with almond flour.  Fill your second bowl with beaten eggs.  Fill your third bowl with pork rinds, parmesan cheese, and any addition spices (you can use parsley, basil, oregano, etc).

4.  Dip one side of the pork in almond flour.

5.  Dip in egg.

6.  Dip in pork rind mixture.

7.  Fill a deep pan with about 1 cup of safflower oil.  Turn on medium-high heat.  Let oil warm up for 4-5 minutes.

8.  Gently drop the pork chop into the HOT oil.  Make sure that you drop the pork chop away from you to prevent oil from splashing back at you.  Let pork chop cook on one side for 2-3 minutes before touching it, but let this side cook for at least 5 minutes.  This will allow the pork chop's breading to form and get crispy.

9.  Flip pork chop over.  Cook for 2-3 minutes.

10.  Remove from heat.  Place on a roasting rack and finish cooking it in the oven.  When you finish cooking something in the oven, it will cook it slowly so that the meat is juicier.  If you continued to cook the pork chop in the hot oil, it would cook the pork chop really fast and would be very chewy.  This is the same reason why slow cooked meats are always the most tender!

11.  Use a meat thermometer to check the internal temperature of the pork chop.  145 is the perfect temperature.  When we checked the temperature of our pork chops, it was at 122 degrees, so we had to stick it back in the oven until the internal temperature was 145.  Stick the thermometer into the deepest part of the meat to check the temperature.  A meat thermometer will ensure that you meat is properly cooked, you don't want to undercook or overcook your meat.  They are inexpensive and will make all of your meats taste so tender and juicy, if you pay attention to the internal temperatures.