Potato Chip Crusted Pork Chops
You can never have too many main course recipes, so give Potato Chip Crusted Pork Chops a try. One portion of this dish contains roughly 44g of protein, 38g of fat, and a total of 796 calories. This recipe serves 4. For $1.89 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of kosher salt, garlic, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 11 person have tried and liked this recipe. It is brought to you by Lifes Ambrosia. From preparation to the plate, this recipe takes approximately 48 minutes. Overall, this recipe earns an outstanding spoonacular score of 85%. If you like this recipe, take a look at these similar recipes: Banana Chip Crusted Jerk Pork Chops, Potato-Crusted Pork Chops with Pesto Sauce, and Mustard-Crusted Pork Chops with Asparagus-Potato Salad.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 33 minutes
Ingredients:
1 cup all purpose flour
4 bone in pork chops
1/4 cup brown sugar
1 tablespoon cajun seasoning
1 egg
1 clove garlic, peeled
1/2 cup kosher salt
About 8 ounces potato chips ( I used Kettle Brand Sea Salt)
2 quarts cold water
1/3 cup whole milk
Equipment:
pot
ziploc bags
bowl
aluminum foil
baking sheet
oven
food processor
whisk
broiler
Cooking instruction summary:
Heat 1 quart water in a pot over medium heat with kosher salt, brown sugar and cajun seasoning. Cook until sugar and salt dissolve. Remove from heat and pour in remaining quart of water. Cool to room temperature. Place pork chops in a one gallon plastic bag or non-reactive bowl. Carefully pour cooled brine over the pork chops. Seal or cover. If you're using a bag place the bag into a bowl just in case there are any leaks. Refrigerate for 4 hours but no more then 6. When ready to cook, preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Grease the aluminum foil lightly with olive oil or cooking spray. Remove pork chops from the brine and rinse. Pulse the potato chips and garlic together in a food processor until the chips are crumbs. You want about 2 cups. Place the flour on a plate. In a bowl whisk together egg and milk. Place potato chip crumbs onto another plate. Dredge the brined pork chops in the flour. Then dip into the egg/milk mixture. Then press into the potato chips to coat completely. Place pork chops onto prepared baking sheet and bake for 15 minutes. Turn and bake for 15 more minutes or until cooked through. Turn on the broiler for 2 - 3 minutes to crisp up the coating. Transfer to a serving platter and serve immediately.
Step by step:
1. Heat 1 quart water in a pot over medium heat with kosher salt, brown sugar and cajun seasoning. Cook until sugar and salt dissolve.
2. Remove from heat and pour in remaining quart of water. Cool to room temperature.
3. Place pork chops in a one gallon plastic bag or non-reactive bowl. Carefully pour cooled brine over the pork chops. Seal or cover. If you're using a bag place the bag into a bowl just in case there are any leaks. Refrigerate for 4 hours but no more then
4. When ready to cook, preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Grease the aluminum foil lightly with olive oil or cooking spray.
5. Remove pork chops from the brine and rinse. Pulse the potato chips and garlic together in a food processor until the chips are crumbs. You want about 2 cups.
6. Place the flour on a plate. In a bowl whisk together egg and milk.
7. Place potato chip crumbs onto another plate. Dredge the brined pork chops in the flour. Then dip into the egg/milk mixture. Then press into the potato chips to coat completely.
8. Place pork chops onto prepared baking sheet and bake for 15 minutes. Turn and bake for 15 more minutes or until cooked through. Turn on the broiler for 2 - 3 minutes to crisp up the coating.
9. Transfer to a serving platter and serve immediately.
Nutrition Information:
covered percent of daily need
