You guys… for real… this was so delicious! The next time you do a breading of either chicken or pork cutlets, skip the bread crumbs and go straight for the bag of chips. This was so fast and easy…
Step 1- Find some chips- here are the ones I used…
Step 2- Salt and pepper both sides of your pork chops- bone in is best- they have more flavor
Step 3- Make your breading station- flour, 2 eggs whisked, and your potato chips, crushed- no need to salt and pepper…lots of seasoning in the chips and already seasoned pork
Step 4- Heat 2 skillets (I used cast iron) with enough bacon fat/veg.oil to cover the bottom (I used both)
Step 5- Coat each pork chop in this order- flour, egg, chips…When your oil ripples, it is ready. Fry each side until brown. I would say about 8 minutes or so on each side. If you are wondering about time, 145 is your go to time. The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit. The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time.
I never really measure, I just go by color…red is bad, light pink to clear white is fine. Any more is going to be DRY! If it is too red once you cut in to it, just put it back in the oil for a few minutes. Make sure you let it rest for at least 10 minutes. Tent it…It will continue cooking for a bit outside the pan.
Crunchy and tender. Perfectly cooked. Those chips really help seal in the moisture. I wasn’t really sure how this would turn out, but it was so worth the gamble!