Pan Fried Potato Chip Pork Chops
Elevate your weeknight dinner game with these irresistibly crispy Pan Fried Potato Chip Pork Chops! This easy, crowd-pleasing recipe takes classic breaded pork chops to the next level by using crushed potato chips as the coating for a perfectly golden and crave-worthy crunch. With a quick prep time of just 15 minutes, these pork chops are seasoned with a flavorful blend of garlic powder, onion powder, and paprika, then pan-fried to juicy perfection. Choose your favorite flavor of chips—classic, barbecue, or sour cream and onion—for a personalized twist. Pair these tender, crispy pork chops with sides like fluffy mashed potatoes or a crisp garden salad for a meal that’s sure to impress. Perfect for busy weeknights or casual entertaining, this dish delivers restaurant-quality flavor with minimal effort!
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Recipe Information
Ingredients
- 4 pieces Pork chops (boneless or bone-in)
- 6 cups Potato chips (plain or flavored, as desired)
- 2 large Eggs
- 0.5 cups All-purpose flour
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cups Vegetable oil
Instructions
Preheat a large skillet over medium heat and add the vegetable oil.
Place the potato chips in a large resealable plastic bag and crush them into small crumbs using a rolling pin or your hands. Pour the crushed chips into a shallow dish or bowl.
In another shallow dish, whisk together the eggs until smooth.
In a third shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
Pat the pork chops dry with a paper towel to allow the breading to stick better.
Dredge each pork chop in the flour mixture to coat lightly, shaking off any excess flour.
Dip the floured pork chop into the egg mixture, ensuring it is completely coated.
Press the pork chop into the crushed potato chips, firmly pressing to adhere the crumbs on all sides. Repeat with the remaining pork chops.
Once the oil is hot, place the coated pork chops into the skillet in a single layer. Avoid overcrowding the pan; you may need to fry them in batches.
Fry each pork chop for 3-4 minutes on one side, then flip and fry another 3-4 minutes, or until the internal temperature reaches 145°F (63°C) and they are golden brown and crispy.
Transfer the cooked pork chops to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 0.4 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
