Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 3 servings.
Check off ingredients as you prep.
- 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
Allergen check: Milk, Egg recognized in these ingredients. Check package labels and substitutions.
Step by step
- Pat the pork chops completely dry with paper towels to ensure a good crust, then season them on both sides with the kosher salt.
- Set up a dredging station: one shallow bowl for the beaten eggs and another for the crushed pork rind powder.
- Dip each chop into the eggs, letting the excess drip off, then press it firmly into the pork rind powder until fully coated.
- Heat the lard or bacon grease in a large cast-iron skillet over medium-high heat until it shimmers and ripples.
- 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.
- 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.
- Toss in the butter and scrape up those flavorful browned bits from the bottom of the skillet.
- Pour in the heavy cream and simmer gently, stirring constantly, until the sauce reduces and thickens enough to coat the back of a spoon.
- 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!
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A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain the crust texture.
From Tony’s kitchen
Growing up, you knew it was Sunday the second you walked through the door and that savory, smoky aroma hit you. It wasn’t just dinner; it was an event. This dish takes me right back to those crowded tables and loud laughs. We’re keeping the soul of the classic smothered chop—crispy on the outside, juicy on the inside, and swimming in a rich, buttery cream gravy—but we’re doing it strictly carnivore. No flour, no fillers, just pure, comforting animal fat and flavor that sticks to your ribs like a good memory.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Egg
- Bone-in pork chops, thick-cut (about 1 inch)
- plain pork rinds
- eggs
- lard or bacon grease, for frying
- heavy cream
- unsalted butter
- kosher salt
- Salted Perfection Applewood Smoked Garnishing Salt, for finishing
Applewood Smoked blend: Sea salt, Natural apple smoke flavor, Vinegar, Molasses, Caramel color
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
