I know someone is going to scream about the fat content in this recipe so I'll start off by saying I know that this is not a low fat meal. The good news is that this is an extremely low carbohydrate dish, for those watching their carbohydrate intake.
Chicharrones (otherwise known as pork rinds) make a wonderful crispy coating and if you use the hot and spicy ones, it saves you the trouble of having to season the breading.
This is so simple, all you need is:
Chiccharones - about 2 ounces per chop
Pork Chops (bone in or boneless, your choice).
Egg(s) wash for dipping the meat in to make the coating stick (egg and a small amount of water whisked together).
Oil for frying.
Crush the chicharrones by squeezing the bag or by laying them on the counter and pressing down on them. (If you squeeze the bag they came in, be sure and open an air hole in the top before hand or the bag will explode and make a really nice mess). I normally transfer them to a large Ziploc bag before I do this.
Dip a chop in the egg wash and then place it in the bag, shake a little and then lay it on the counter and press down on the chop to kind of imbed the chicharones into the meat. Repeat, one chop at a time until you have them all evenly coated.
Heat about 1/2 inch of oil in a heavy fry pan on medium high heat. Depending on the thickness of the chops, fry about 5 minutes per side or until done. Do not crowd the pan so the chops have room to cook evenly. If needed, you can place the cooked chops in a 200 degree oven to keep them warm while you cook the rest.
I served the chops with fresh baby red potatoes and green beans. I washed the potatoes and snapped and washed the green beans.
I added some diced up leftover ham and a few small pieces of fat back. Put it all in a pot filled with enough water to cover the veggies, and boiled them for about 15-20 minutes until the potatoes were done. They were delish!