1 cup of pork rind crumbs (I pulse the pork rinds in a food processor until they turn to crumbs)
1 Tbsp Italian seasoning (no salt added)
Pork Chops: 3 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: I normally use bone-in pork chops because the boneless tend to get dry, but these were absolutely moist and delicious! I had about 8 thin pork chops in my 1.17 lbs of meat and had enough breading to cover all of them. I made the carb count on this recipe 3 net carbs to account for any trace amount of carbs in the spices, pork rinds, and mustard. Also, these pork chops can be cooked through in the skillet without baking, but I prefer to finish them off in the oven. The pork chops tend to get dry or burn on the outside if I try to cook them through in the skillet.