Cinnamon Chile Pork Chops with Potato Chip Crust

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Cinnamon Chile Pork Chops with Potato Chip Crust

For this recipe you will need:

Preheat oven to 425° Roll each pork chop in Cinnamon Chile Rub until completely covered.  Place potato chips in a plastic zip lock bag and crush using a rolling pin.  Do not completely pulverize the chips; you will want them to keep a little bit of their shape.  In a bowl that is large enough to fit the pork chops mix the egg and milk.   Dredge the chops in the egg mixture. Pour the crushed chips onto a plate and coat each side of the chops with the chips.  Place pork chop on a baking pan covered with aluminum foil and bake for 20-30 minutes depending on chop size until just cooked through and potato chip coating is brown and crispy. I served my pork chops with steamed zucchini but any vegetable would work well. Best,             Victoria            

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