Potato Chip Pork Chops

Seasoned pork chops dredged in buttermilk with a crunchy and delicious potato chip crust!

Servings

Calories 493kcal

Author Sara

Preheat oven to 400 degrees Fahrenheit.
In a small bowl, mix the onion powder, garlic powder, salt and pepper.
Season both sides of the pork chops with the seasoning.
Dredge the seasoned pork chops in the flour.
In another bowl, whisk the egg and buttermilk together.
Dip the flour-coated pork chops in the buttermilk and egg mixture.
Dredge the pork chops in the potato chips and press the chips onto the chops.
Place the coated pork chops on a oven-safe, greased cooling rack placed on top of a baking sheet.
Bake for 30-40 minutes, turning halfway through and until juices run clear.

Choose the Right Pork Chops: Opt for boneless pork chops of uniform thickness to ensure even cooking. Thicker chops are less likely to dry out during baking, resulting in juicier and more flavorful meat. Additionally, trimming excess fat from the edges helps prevent flare-ups in the oven.
Ensure Proper Coating Adherence: When dredging the pork chops in the flour, egg, and potato chip mixture, press the potato chips firmly onto the chops to ensure they adhere well. This creates a crispy and flavorful crust that stays intact during baking, enhancing both texture and taste.
Use a Cooling Rack for Even Cooking: Placing the coated pork chops on a greased cooling rack set on top of a baking sheet allows air to circulate around the chops, resulting in more even cooking and a crispier crust. It also prevents the chops from becoming soggy by allowing excess moisture to drip away during baking.