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.
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.