Low Carb Crispy Fried Pork – Keto

Low Carb Crispy Fried Pork – Keto

July 21, 2019 14 By William Morgan


Welcome all! Papa G here. Today I present country fried pork with a green onion
cream sauce. One of my favorite low carbohydrate recipes. It’s where low carbohydrate food meets
comfort food. Let’s get started… Since
it will need a little time to reduce,
we’ll start with our cream sauce. Melt
some butter on medium high heat and add
our green onions. Saute the onions for
about three to five minutes and then add
some heavy cream. To the cream and onions,
we’ll season with some salt and a little
pepper. Mix until blended. Now while
that’s reducing, we’re going to move on
to our pork. You’ll want to use a
tenderloin here. Don’t use pre-cut chops.
It won’t have the same flavor or
tenderness that the tenderloin will
deliver. We’ll cut the tenderloin into
about 1 inch chops. You should get about
10 to 12 chops depending on the size of
your tenderloin. We’ll flatten until
they’re about 18 to 1 quarter inch thick.
Next, we’ll season our chops. Now I’m
using a local seasoning blend here
called Paul Prudhomme’s magic seasoning.
Number one, it has a fantastic flavor! And
number two, no MSG.. A lot of people on a low
carbohydrate diet may not be
aware, but MSG can spike your insulin
levels; so to be sure to exclude that
whenever possible. I’ll leave a link in
the description below where to find them
if you’d like to give them a try. Feel
free to substitute your own favorite
spice blend or just sprinkle a little
salt and pepper, but if you watch my
videos you know I like simple and these
spices are not only simple, they’re
delicious! After we seasoned our chops
we’ll coat them with some almond flour
and then move on to our breading station.
Here we have some finely ground pork
rinds to which will blend some grated
Parmesan cheese. This will act as our
breading. To our beaten eggs, will add
just a bit more seasoning. We’ll take the
pork from the almond flour and dredge it
first in our egg, and then into our
breading mix until well coated. I guess
we consider this putting the skin
back on the pig. Sorry about that. Anyway,
we’ll let this rest in the refrigerator
for about 10 to 15 minutes to set. This
will help our breading adhere to the
chops. Next we’ll fry our chops until
golden brown. Depending on how thick your
chops are… about three to six minutes
per side. We’ll place them on a cooling rack
or paper towel to let cool. Now we’ll get
back to our sauce. Be sure to test for
salt after your sauce is rendered down.
As the sauce reduces, the salt
will be more pronounced. Now it’s my
favorite part. Like I said in the opening,
this is one of my favorite low carbohydrate
comfort foods. The taste and texture will
not disappoint. I hope you enjoyed this
recipe. If you did, please like and
subscribe and we’ll see you next time!