Pork Rinds & Rosemary Coating

Pork Rinds & Rosemary Coating Recipe
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.


Recipe from

Southern Living


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.
August 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note