Ingredients, Equipment & Instructions:
- Pork chops (any kind, but the thinner cuts are best)
- corn or tortilla chips
- (opt) seasoning (salt, pepper, garlic, etc)
- (opt) liquid smoke
- about 1/2 teaspoon olive oil for each chop
- Baking sheet, foil (optional), large enough pan to oil-dip the chops, and a plastic bag (or just a large area) for crushing and working with the chips.
- Line the baking sheet with foil and a spray of cooking oil (or with a rub of olive oil)
- Take your thawed chops and rinse lightly. Pat dry with paper towel.
- In your coating pan, pour the olive oil in & set aside.
- Crush your chips (in the plastic bag or on on a flat surface). You can use a rolling pin or a canned good.
- Lightly dip the chops in the oil on each side. (If you need to, you can rub the chops together to share the oil coating. Just need enough oil to hold the seasoning you are going to add...
- Add the seasoning. (If your chips are seasoned or salted, adjust additional seasonings as needed.)
- Coat the chops with the chips.
- Bake at 350 degrees for 15 minutes each side, checking every 10 minutes or so.
This comes out with a nice crunch and there's no heavy "bad" fats used. I like to serve mine with a spinach and avocado salad with a vinegar and honey dressing.
Hope you enjoy it, Tiana!