Tonight I decided to go for a pork overkill dinner. I crusted pork chops with a bacon, garlic and chicharron (pork rind) mixture and served with wilted spinach. The result? A plate full of yumminess around 545 Calories, 22g Fat, 2g Net Carbs and 80g Protein
Ingredients
2 lbs pork chops
2 oz (about 1 1/2 cups) crushed chicharron
1 Tablespoon Crispy Garlic Chips, or 1 teaspoon garlic powder, or 1 clove fresh garlic
4 Strips of bacon, cooked extra crispy and drained
1 TablespoonThyme
Directions
Preheat oven to 375
In a spice grinder, grind bacon and garlic into a fine powder. You will have to scoop it off the sides since the bacon will stick a little. This can be achieved with a norther and pestle, or can wrapped in plastic wrap and a cutting board. However you do it, just get the stuff ground down.
Now add to the bacon, chicharron and thyme - mix well
Coat the pork n both sides
Bake for 30-45 minutes until cooked through
Pop them under the broiler for a few minutes to brown them out.
Serve up and enjoy!
Ingredients
2 lbs pork chops
2 oz (about 1 1/2 cups) crushed chicharron
1 Tablespoon Crispy Garlic Chips, or 1 teaspoon garlic powder, or 1 clove fresh garlic
4 Strips of bacon, cooked extra crispy and drained
1 TablespoonThyme
Directions
Preheat oven to 375
In a spice grinder, grind bacon and garlic into a fine powder. You will have to scoop it off the sides since the bacon will stick a little. This can be achieved with a norther and pestle, or can wrapped in plastic wrap and a cutting board. However you do it, just get the stuff ground down.
Now add to the bacon, chicharron and thyme - mix well
Coat the pork n both sides
Bake for 30-45 minutes until cooked through
Pop them under the broiler for a few minutes to brown them out.
Serve up and enjoy!