Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Prepare the Breading Station: In a medium-sized shallow bowl, crack the 2 eggs and whisk thoroughly. In a second shallow bowl, combine the 3 tablespoons of crushed pork rinds and 3 tablespoons of shredded cheese, mixing until the cheese is evenly distributed through the crumbs.

Coat the Proteins: Dip each pork chop and chicken drumstick into the egg wash, ensuring all sides are fully coated. Immediately transfer the protein to the pork rind mixture. Press the breading firmly onto the meat to create a thick, even layer.

Arrange: Place the breaded pork chops and chicken drumsticks onto the prepared baking sheet, leaving at least 2 inches of space between each piece to allow for proper heat circulation.

Bake: Place the baking sheet on the center rack of the oven. Bake for 30 minutes.

Check for Doneness: The coating should be golden brown and crispy. Ensure the pork chops have reached an internal temperature of 145°F (63°C) and the chicken drumsticks have reached 165°F (74°C).

Rest and Serve: Allow the meat to rest on the pan for 5 minutes before serving. This prevents the breading from falling off and keeps the meat juicy.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an oven or air fryer at 350°F to maintain the crispness of the breading.