After spending time with Frito Lay recently, I was inspired to use some of their All Natural potato chips in recipes. I left Frito Lay with 3 bags of their potato chips and only 2 bags made it home lol. I thoroughly enjoyed the Garden Tomato & Basil chips while my husband devoured the Tangy Carolina BBQ chips. The remaining bag of Sweet Balsamic Onion chips ended up being the lucky flavor I used to make these Potato Chip Crusted Pork Chops.
The chips alone were loaded with flavor that only imparted more flavor with the pork chops… but you can certainly use plain potato chips or another flavor that suits you. The bottom line is, potato chips aren’t just for snacking on!
Potato chips make a great ingredient to use in cooking. It especially works nicely as a crust or coating on meats like chicken, pork, even fish. In this case, I used crushed potato chips to coat a few pork chops.
The pork chops were seasoned, dipped in egg and buttermilk then dredged in the crushed potato chips before baking. The result was delicious and didn’t make me feel guilty enjoying chips!
Potato Chip Crusted Pork Chops
recipe adapted from Foodies @ Home
Potato Chip Crusted Pork Chops Ingredients
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 boneless center cut pork chops
- 1/4 cup all purpose flour
- 1/4 cup buttermilk
- 1 egg
- 1 1/3 cup potato chips (finely crushed)
Potato Chip Crusted Pork Chops Recipe Instructions
- Preheat the oven to 375 degrees.
- Combine the onion powder, garlic powder, salt and pepper in a small bowl. Liberally season both sides of each pork chop with the seasoning mixture.
- Dredge the seasoned pork chops in the flour.
- Whisk the egg into the buttermilk into a medium sized bowl. Dip the flour coated pork chops in the buttermilk and egg mixture.
- Place the finely crushed potato chips into a shallow pan and dredge the pork chops to coat completely.
- Place the coated pork chops on a greased baking sheet and bake in the preheated oven for 25-30 minutes, flipping halfway through.
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