Potato Chip Pork Chops

You’ve probably noticed that I’m always trying new recipes. We have our favorites that I go back to again and again, of course, but I love keeping things interesting in the kitchen and trying new dishes. When I told Joe I was trying out a new pork chop recipe, he said, “Why? You know how much I love your usual pork chops.” After he tasted these, though, I think he was glad I tried something new.

In this recipe, pork chops are breaded with potato chips rather than breadcrumbs. The potato chips add a really delicious salty, crunchy quality to the pork chops. This is a versatile recipe that would work with chicken or fish as well, and many different flavors of potato chips (BBQ, salt and vinegar, sour cream and onion, ranch, or even my favorite -- cheddar and sour cream. Mmmmm.). I recommend coarsely crushing the chips to make sure they stay crunchy while baking, and also to broil the chops for a minute or two to get that nice, toasty color.

Potato Chip Pork Chops
very slightly adapted from What’s Cookin’, Chicago?

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, coarsely crushed

1. 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.

2. Dredge the seasoned pork chops in the flour.

3. Whisk the egg into the buttermilk into a medium sized bowl. Dip the flour coated pork chops in the buttermilk and egg mixture.

4. Place the finely crushed potato chips into a shallow pan and dredge the pork chops to coat completely.

5. Place the coated pork chops on a greased baking sheet and bake in the preheated oven for 25 to 30 minutes, flipping halfway through. Broil until browned, if desired.