Craving a restaurant-quality meal that’s secretly simple to make at home? Look no further! These Crispy Pork Chops are coated in a savory, crunchy pork rind crust and pan-fried to golden perfection. Paired with a bright and zesty Lemon-Thyme Cauliflower Rice, this dish is the perfect balance of rich flavors and fresh, vibrant notes. While it takes a little time on the stove, the process is incredibly straightforward. It’s the ideal recipe to get started, pour a glass of wine, and unwind while a delicious, impressive dinner comes together.
SERVES: 4
PREP TIME: 5 minutes
COOK TIME: 40 minutes
Ingredients
• For the Crispy Pork
• ¼ cup / 55 g coconut oil or ghee, or ¼ cup / 60 ml avocado oil
• ½ cup / 38 g crushed pork rinds
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried thyme leaves
• ½ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• 1 pound / 455 g boneless pork chops, about 1 in / 2.5 cm thick
• For the Lemon-Thyme Cauli Rice
• 1 medium head cauliflower, about 1½ lbs / 680 g, or 3 cups / 375 g pre-riced cauliflower
• 1 small white onion, diced
• 4 cloves garlic, minced
• ¼ cup / 60 ml chicken bone broth
• 2 tablespoons lemon juice
• ½ teaspoon finely ground sea salt
• Leaves from 6 sprigs fresh thyme
Instructions
1. Prep the Coating & Pork: In a medium bowl, combine the crushed pork rinds, garlic powder, oregano, thyme, salt, and pepper. Dredge each pork chop in the mixture, pressing firmly to ensure an even coating.
2. Sear the Pork: Heat the oil in a large frying pan over medium-low heat. Carefully place the coated pork chops in the hot pan and cook for 10 minutes per side, until deeply golden brown and well seared.
3. Rice the Cauliflower: While the pork cooks, prepare the cauliflower (if not using pre-riced). Remove the florets and pulse them in a food processor 3-4 times until they resemble coarse rice.
4. Cook the Cauli Rice: Once the pork is seared, transfer it to a clean plate, leaving the flavorful oil in the pan. Add the riced cauliflower, diced onion, minced garlic, chicken broth, lemon juice, and salt to the pan. Stir to combine, cover, and cook for about 15 minutes, stirring occasionally, until the cauliflower is tender.
5. Finish & Serve: While the cauli rice cooks, slice the seared pork chops into ½-inch / 1.25-cm strips. Once the cauli rice is done, return the sliced pork to the pan. If needed, continue cooking uncovered for 5 more minutes to ensure the pork is cooked through. Divide among four plates, sprinkle with fresh thyme leaves, and serve immediately.
Nutritional Information
• Per serving, made with coconut oil
• Calories: 419
• Total Fat: 27.7 g
• Saturated Fat: 16.3 g
• Carbs: 9 g
• Net Carbs: 6 g
• Protein: 34 g
• Sodium: 728 mg
Pro Tips
• To save time, use store-bought pre-riced cauliflower. This will cut your prep time down significantly.
• For a budget-friendly option, rice your own cauliflower at home. Simply pulse the florets in a food processor or high-speed blender until they reach a rice-like consistency.
• This recipe is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 2-3 minutes.
• Make it Dairy-Free or AIP-friendly by using avocado oil or coconut oil instead of ghee. For a strict AIP version, simply omit the black pepper.
FAQ
Q: Is this pork chop recipe keto-friendly
A: Absolutely! This recipe is designed to be low-carb and keto-friendly. By using crushed pork rinds for the crust instead of traditional breadcrumbs and pairing the pork with cauliflower rice, you get a delicious meal with only 6 grams of net carbs per serving.
Q: Can I make these crispy pork chops in an air fryer
A: Yes, you can adapt this recipe for an air fryer. After coating the pork chops, preheat your air fryer to 400°F (200°C). Place the chops in a single layer and cook for 12-15 minutes, flipping halfway, until the internal temperature reaches 145°F (63°C).
Q: How do I keep the pork rind crust from falling off
A: To ensure the pork rind coating sticks, make sure to press it firmly onto the pork chops during the dredging step. When cooking, place the chops carefully into the hot oil and avoid moving them too much for the first few minutes to allow the crust to set. Flip them only once, gently, using tongs.
Q: What can I use instead of pork rinds for the crust
A: If you don’t have pork rinds, you can substitute them with other low-carb options like almond flour mixed with grated Parmesan cheese for a similar crispy, savory coating. For a non-keto version, panko breadcrumbs would also work well.
