My brother got me I’m Just Here for the Food 2.0 by Alton Brown for Christmas. Not only is this book full of interesting cooking facts, it also has some tasty recipes. I was very intrigued by the salt and vinegar crusted pork that was in the book. It calls for 1 bone-in rib pork chop, but I went with the boneless pork chops I had in the refrigerator.
The pork chops are coated in flour, egg, and then the potato chips. They are fried up for color then put into the oven. When they came out they were golden brown looked crispy. The flavor was bold and I didn’t need any additional sauce paired with this tasty chop. It was crunchy, salty, with a hint of the vinegar. A unique twist on breaded pork chops, we’ll definitely be making this one again!
Salt and Vinegar Pork Chops (adapted from Alton Brown’s I’m Just Here for the Food 2.0)
6 oz. salt and vinegar potato chips
4 pork chops (boneless, about ¾” thick)
1 t. salt
1 t. black pepper
½ c. flour
2 T. olive oil
1. Preheat the oven to 375 degrees. Take out 3 shallow dishes and set them on the counter.
4. Fry the pork chops for 1 minute on each side, just until they begin to brown. Transfer to a baking pan.
5. Bake for 20 minutes.