Pork Dust-Crusted Pork Cutlets with Snap Pea Slaw

This supereasy, crispy pan-fried pork and apple-kissed snap pea slaw creates a magical combination of flavors and textures.
Serves 2 One Serving: 1 cutlet + slaw

Ingredients List

  • 1 oz sugar snap peas, julienned (about 1/2 cup)
  • 1/4 medium apple, cored and sliced into matchsticks
  • 1 cup shredded red cabbage (from 1/4 small cabbage) or pre-shredded slaw mix
  • 2 Tbsp mayonnaise
  • 1 Tbsp apple cider vinegar
  • 1 tsp sugar-free maple syrup
  • tsp whole-grain mustard
  • kosher salt and freshly ground pepper
  • .9 oz (about 1/2 cup) ground pork rinds (ground in a small food procesor, coffee grinder, or even by putting them in a bag and smashing with a rolling pin)
  • 1 egg
  • 2 (4-oz) boneless pork loin chops, evenly pounded 1/3 inch thick
  • 4 tsp coconut oil
  • 2 lemon wedges , for garnish (optional)
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  • In a large bowl, combine the snap peas, apple, and cabbage. Toss to combine.
  • In a small bowl combine the mayonnaise, vinegar, maple syrup, and mustard. Add to cabbage mixture and toss to coat. Season to taste with salt and pepper.
  • Add the ground pork rinds to a large shallow dish. Lightly beat the eggs in another shallow dish.
  • Generously salt and pepper each pork cutlet. Dip the cutlets, one at a time, into the egg, allowing the excess to drip off, then dredge the pork in the ground pork rinds, patting to coat completely.
  • In a large, heavy, non-stick skillet over medium-high heat, warm the coconut oil. Add the pork in one layer and fry until just cooked through, about 3 minutes per side (do not overcook). Transfer to paper towels to drain.
  • Divide the slaw among 2 dinner plates, top with the cutlets, and serve.


RecipeEric Lundy with permission from GFF Magazine

PhotographyErin Ng


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