- 4 pork chops (my 4 pack weighed 1.38 pds)
- 1 cup crushed pork rinds (put pork rinds in a bag, roll over them with rolling pin or a wine bottle)*
- 1 cup shredded parmesan cheese
- 1 egg
- 1/2 cup sour cream or heavy cream
- 2 tbsp butter
- 1/2 cup chicken stock
- 3 tbsp lemon juice
- 2 tbsp chopped fresh chives
- salt and pepper to taste
- 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.