Put the pork chops on a thick cutting board and pound them as flat as possible with a meat tenderizer.
In a small bowl, beat an egg. On a large plate, mix together the pork rind crumbs, parmesan, salt, pepper, garlic powder, onion powder, ground mustard, and parsley with a fork. Zest half of a large lemon over the plate and toss it with a fork again.
Heat 1/4 cup of avocado oil in an enameled cast-iron skillet over medium heat. When the pan reaches full temperature, dip a pork cutlet in the egg, then coat thoroughly with the crumb mixture. Place it gently with an oil, and repeat with another pork cutlet. Turn them gently with tongs after 3-4 minutes, when the breading turns golden brown. After another 3-4 minutes, remove them from the pan and repeat with the remaining two pork cutlets.
Slice the non-zested half of the lemon thinly and serve a slice on top of each pork cutlet. You can also juice the remaining lemon over the pork if you wish.
Macros for this recipe are an estimate based on how much of the egg and crumbs I used and how much oil was left in the pan afterwards. 458 calories, 1 gram net carbs, 42 grams protein, 31 grams fat.
