This one is for those who don’t want to make their cardiovascular system to last forever. We start with a boneless pork chop, add pork skin breadcrumbs, then fry in bacon fat, then top the potatoes with the pork gravy. So get the defibrillator fired up and enjoy a spinach salad on the side and pretend you ate healthy. I hope you like it.

2 8-ounce pork chops
8 ounces pork rind bread crumbs
1 teaspoon Italian herbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 eggs
1/2 cup milk
4 tablespoons bacon fat
4 tablespoons olive oil

Head oven to 350.

In a pie pan mix bread crumbs, herbs, garlic powder, salt, pepper, red pepper.

In a second pan add beaten eggs and milk and mix.

Dip pork chops in breadcrumb mix and then in egg mix then again in breadcrumbs.

Heat bacon fat and olive oil to medium in an oven-

save skillet.

Add pork chops and brown on both sides.

Place in oven for 10-15 minutes or until the internal temperature is 145-150.

Let rest for 10 minutes.

Serve.