- 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
- 1½ 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)
- 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