Sunday Supper Smothered Pork Chops

Ingredients

• 3 bone-in pork chops, thick-cut (about 1 inch)
• 2 cups plain pork rinds, crushed into a fine powder
• 2 large eggs, beaten
• 4 tbsp lard or bacon grease, for frying
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1–2 tsp Salted Perfection Applewood Smoked Garnishing Salt, for finishing

Instructions

1. Pat the pork chops completely dry with paper towels to ensure a good crust, then season them on both sides with the kosher salt.
2. Set up a dredging station: one shallow bowl for the beaten eggs and another for the crushed pork rind powder.
3. Dip each chop into the eggs, letting the excess drip off, then press it firmly into the pork rind powder until fully coated.
4. Heat the lard or bacon grease in a large cast-iron skillet over medium-high heat until it shimmers and ripples.
5. Lay the chops into the hot fat—laying them away from you to avoid splashes—and fry for about 4–5 minutes per side until golden brown and cooked through. Remove them to a plate to rest.
6. Lower the heat to medium. Pour off most of the frying fat, leaving just the browned bits and a thin coating of grease in the pan.
7. Toss in the butter and scrape up those flavorful browned bits from the bottom of the skillet.
8. Pour in the heavy cream and simmer gently, stirring constantly, until the sauce reduces and thickens enough to coat the back of a spoon.
9. Plate the chops, smother them generously with the cream gravy, and sprinkle the Salted Perfection Applewood Smoked Garnishing Salt over the top for that final hit of campfire nostalgia. DUNZO!