This really satisfies that craving. Serve it over a bed of cauliflower rice and you’re good to go!
- 4 boneless pork chops, about 1/2 inch thick and 4-6oz each
- Kosher salt
- 4 tbsp super fine almond flour
- 1 egg beaten with 1 tbsp water
- 5 tbsp crushed pork rinds (I use Pork King Good)
- 2 tbsp olive oil
- 2 tbsp low carb ketchup (I use Sir Kensington’s)
- 2 tsp tamari (gluten free soy sauce) – (I use this)
- 1/2 tsp mirin
- 1/2 tsp minced ginger
- 1/4 tsp garlic powder
- 1/2 tsp erythritol (I use Brown Swerve)
- Preheat oven to 425 degrees
- Make your tonkatsu sauce in a small bowl with the lid. Combine all ingredients and blend well. Cover and refrigerate and allow flavors to develop while you make your pork.
- Set up your shallow bowls for dredging – almond flour in one, egg plus water in the next, crushed pork rinds in the last
- Generously salt your pork chops and then dredge them… dip in the almond flour, then the egg wash, then the pork rinds. Make sure to shake off any excess in between.
- Heat a large oven proof skillet on your stove over high heat dry for 2 full minutes. Then add oil to the pan and coat the bottom. Fry the chops for 2 minutes each side until golden brown. Then finish off in the preheated oven for 6 minutes. Set aside to rest for a couple of minutes on a couple of paper towels.
- Slice pork in 1 inch thick strips and drizzle tonkatsu sauce over the top. Option to serve with cauliflower rice. Enjoy!