Gather all the ingredients.
Add 2 cups of water and 1 tbsp salt into a large mixing bowl. Add pork to start brine process and brine for 1 hour. Note - you can skip this step if desired.
Pat pork dry with a paper towel. Once dried, sprinkle salt and pepper on both sides. Note - if you did the brine, omit salt.
Shred cabbage with a shredder and cut the optional wedge of lemon. Transfer 1 cup of shredded cabbage and lemon wedge per serving.
In a small mixing bowl, combine Sugar Free Ketchup, worcestershire sauce, Oyster Sauce and Monkfruit Erythritol Blend. Mix well and set aside.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don't have a food processor. Note - Skip this step if you are using Pork Panko/Psyllium Husk.
Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds.
In this order, dip and coat each pork chop: Almond Flour > eggs > crushed Unflavored Pork Rinds. Once coated, place on holding a plate.
Add enough oil to cover about 1/2 inch from the bottom of the pan and heat up to 375F.
Once the oil is ready, place heat to medium and carefully place 2-4 pork pieces at a time. Cook time will depend on the thickness, but for the thin ones, it takes about 1 - 1.5 minutes where as the thicker ones will be around 2.5 - 3 minutes. Flip and repeat until internal temp reaches 145F. Note - if using Psyllium Husk, cook on lower heat as it will burn easily.
Transfer to a drying rack. If you do not have a drying rack, use a plate with a paper towel to soak up oil.
Once dried, slice the pork cutlet into 1/2 inch slices and plate onto of bed of cabbage. Enjoy with drizzled sauce and optional squeeze of lemon!