Cinnamon Chile Pork Chops with Potato Chip Crust
For this recipe you will need:
Preheat oven to 425°
Roll each pork chop in Cinnamon Chile Rub until completely covered.
Place potato chips in a plastic zip lock bag and crush using a rolling pin. Do not completely pulverize the chips; you will want them to keep a little bit of their shape.
In a bowl that is large enough to fit the pork chops mix the egg and milk. Dredge the chops in the egg mixture.
Pour the crushed chips onto a plate and coat each side of the chops with the chips.
Place pork chop on a baking pan covered with aluminum foil and bake for 20-30 minutes depending on chop size until just cooked through and potato chip coating is brown and crispy.
I served my pork chops with steamed zucchini but any vegetable would work well.
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