Potato Chip Crusted Pork Chops
Heat 1 quart water in a pot over medium heat with kosher salt, brown sugar and cajun seasoning. Cook until sugar and salt dissolve. Remove from heat and pour in remaining quart of water. Cool to room temperature.
Place pork chops in a one gallon plastic bag or non-reactive bowl. Carefully pour cooled brine over the pork chops. Seal or cover. If you’re using a bag place the bag into a bowl just in case there are any leaks. Refrigerate for 4 hours but no more then 6.
When ready to cook, preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Grease the aluminum foil lightly with olive oil or cooking spray.
Remove pork chops from the brine and rinse. Pulse the potato chips and garlic together in a food processor until the chips are crumbs. You want about 2 cups.
Place the flour on a plate. In a bowl whisk together egg and milk. Place potato chip crumbs onto another plate. Dredge the brined pork chops in the flour. Then dip into the egg/milk mixture. Then press into the potato chips to coat completely.
Place pork chops onto prepared baking sheet and bake for 15 minutes. Turn and bake for 15 more minutes or until cooked through. Turn on the broiler for 2 – 3 minutes to crisp up the coating. Transfer to a serving platter and serve immediately.
Tom Cooper | Elite.