Salt and Vinegar Pork Chops
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
My brother got me I’m Just Here for the Food 2.0 by Alton Brown for Christmas. Not only is this book full of interesting cooking facts, it also has some tasty recipes. I was very intrigued by the salt and vinegar crusted pork that was in the book. It calls for 1 bone-in rib pork chop, but I went with the boneless pork chops I had in the refrigerator.
The pork chops are coated in flour, egg, and then the potato chips. They are fried up for color then put into the oven. When they came out they were golden brown looked crispy. The flavor was bold and I didn’t need any additional sauce paired with this tasty chop. It was crunchy, salty, with a hint of the vinegar. A unique twist on breaded pork chops, we’ll definitely be making this one again!
Salt and Vinegar Pork Chops (adapted from Alton Brown’s I’m Just Here for the Food 2.0)
6 oz. salt and vinegar potato chips
1 egg
4 pork chops (boneless, about ¾” thick)
1 t. salt
1 t. black pepper
½ c. flour
2 T. olive oil
1. Preheat the oven to 375 degrees. Take out 3 shallow dishes and set them on the counter.
2. In one dish mix the flour, salt, and pepper. In the second dish put the beaten egg. In the last dish place the crushed up potato chips.4. Fry the pork chops for 1 minute on each side, just until they begin to brown. Transfer to a baking pan.
5. Bake for 20 minutes.
What a fun twist on chops. I can just imagine the nice zing those potato chips gave to the meat. Thanks for linking up on Monday.
Great idea! Have never thought of using chips over using bread crumbs, can’t wait to try. And I have chops sitting out for tonight’s dinner, these are going to be good. Thanks so much, will let you know.