Photo of popcorn pork with rice

Popcorn Pork

I made these delicious pan-fried, bite-sized pieces of “Popcorn Pork.” The key to this is seasoning your flour dredge well; you can sub almond flour for a grain/gluten-free alternative. Serves 2.


2 pork chops, trimmed and cubed
1⁄2 cup AP flour (sub almond flour)
1 Tbsp onion powder
1 Tbsp garlic powder, (I like Burlap & Barrel)
1 tsp JF Spicy Salt
1⁄2 tsp smoked paprika
Fresh cracked black pepper, to taste
1 egg, beaten
Olive oil (I like Kyoord)


On a washable cutting board, trim the fat off the pork chops and slice them into small cubes.

In a medium-sized bowl beat one egg. In another bowl add the flour and season with onion powder, garlic powder, JF Spicy Salt, smoked paprika, and black pepper.

Dredge the pork in the egg and then transfer to the flour mixture, coating each piece well.

In a large pan heat the olive oil. Add the pork and season with additional JF Spicy Salt.

Let each piece brown over the heat before flipping to the other side. Add more oil as needed.

Let them cool on a wire rack and enjoy!

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