Pork Rinds & Rosemary Coating

Southern Living
Pork Rinds & Rosemary CoatingRecipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Pull out the pork rinds for this savory coating for your favorite pork or poultry cutlet—Pork Rinds & Rosemary Coating.  The coating will freeze up to 3 months in airtight containers.


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2 cups crushed fried pork rinds
2 tablespoons minced fresh rosemary
1/2 teaspoon garlic powder
1/4 teaspoon dried crushed red pepper


Stir together pork rinds, rosemary, garlic powder, and dried crushed red pepper.

Created date

July 2013