Monday, March 8, 2010

Mexican Pork Chops



Apparently it was a pork weekend but I just kind of made this up and it turned out well. I call them "mexican" because I breaded them in crushed up tortilla chips (we always have the bottom of the bag that can't be used) and it gave the pork chops a mexican taste. The chips gave it a great crust.

I pounded out the pork chops into half inch thick pieces and seasoned with salt, pepper, and garlic powder. Dipped in flour, egg wash, and then covered in the crushed tortilla chips.

In an iron skillet, bring oil to medium high heat and cook each pork chop about 3 to 5 minutes per side until they have a nice golden brown texture on each side. Add sour cream and salsa on top and enjoy.


Ingredients:
4 pork chops (boneless)
Tortilla Chips
Flour
2 Eggs
salt
pepper
garlic powder
sour cream
salsa

4 comments:

  1. Good use of the old bag of chips, I always have one around. I'm sure chicken would be good this way too.

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  2. I'm going to assume you were like 10 feet above the plate of food when you took that picture, and that's why the side dishes look so tiny. I agree with Urban, way to use up those chips. I never know what to do with them and feel bad throwing them out. Sometimes, I pour them into a bowl, top with salsa, then eat with a spoon. This may sound disgusting (and to be fair it probably is), but I'm ok with it. Leeann told me not to admit that and to be clear that she does not condone that type of behavior.

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  3. ah hahahaha salsa salad. i couldn't remember what you called that. that should be your next "spotlight" post.

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