INSTRUCTIONS: PORK CHOPS

1. In a large dish, combine the ground pork rinds with the seasonings and dried herbs.
2. In a medium sized bowl, whisk the egg together.
3. First, individually dip each pork chop into the whisked egg, letting the excess drip off.
4. Then lay the chops in the herb mix, turning over to ensure all sides are coated.
5. Slowly melt 1/4 cups of ghee in a large frying pan over a medium heat.
6. Place the pork chops into the frying pan and cook for around 6 minutes on each side, ensuring the chops are fully cooked.

INSTRUCTIONS: CAULIFLOWER MASH

1. Break the head of cauliflower into florets and place in a microwavable bowl with the butter.
2. Microwave on high for 10-12 minutes. Make sure to keep re-coating the cauliflower in the butter during this time.
3. Once finished, pop into a high-powered food processor with salt and cayenne pepper.
4. Process on high until smooth and no lumps.
5. Serve the pork chops of a bed on cauliflower mash and sprinkle in fresh parsley