This is possibly the most versatile recipe I have. I’m usually not so good at planning ahead, especially when it comes to my grocery shopping and the meals I cook.
“Use What You Have” probably best describes my genre of cooking.
Some years back, I wanted to make breaded pork chops but didn’t have any breadcrumbs. Instead of making ‘bread’ crumbs, I used some stale saltine crackers. I have used everything from corn chips to tortilla chips and even flavored potato chips to coat pork chops.
My plan tonight was to use tortilla chips, but I didn’t have quite enough for the amount of pork chops I had. So I used nacho flavored chips also, and I still didn’t have enough! I had one pork chop left to coat, so I used crackers for the breading on that one!
Any kind of pork chop can be used; I happened to have boneless center cut chops in the freezer. Season generously with salt, pepper, and Cajun seasoning and allow to marinate at room temperature while preparing the other ingredients.
I lined two pans with foil and brushed them with melted butter. I put my chips into a large plastic zipper bag, removed the air, and then sealed the bag. With a rolling pin, crush the chips until very fine and pour into a bowl.
I make an egg wash and set up my ‘assembly line’.
First, preheat oven to 350 degrees and place the oven rack in the middle position. Now, dredge the pork chop through the egg wash, coat well with chips, and place in the pan. I add a couple of pats of butter to each chop and cover the pan with foil.
Bake for 30 minutes, then remove the foil and bake for 15 more. If the pork chops are not slightly browned, leave them in the oven for a few more minutes.
My son said that he liked the nacho flavored chops a little more than the others. I only tried the tortilla chip kind, and they were pretty good! Nomenom!
WHAT YOU WILL NEED: (what I used)
- 12, 1/2″ Boneless Center Cut Pork Chops
- Salt, Black Pepper, and Cajun Seasoning, to taste
- Tortilla & Nacho Flavored Chips and Crackers
- 2 whisked Eggs
- splash of milk