Salt and Vinegar Pork Chops

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   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.

3. Heat the oil in a large skillet. Dredge the pork chops into the flour shaking off the excess. Dip into the egg mixture then put in the chips. Gently pat the chips onto the pork chops and shake off excess. Put in the pan.

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.

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  1. 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.

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