Prep Time 10 MIN
Total Time 30 MIN
Ingredients
- 1 ½ cups barbecue-flavored potato chips (1 1/4 oz)
- ½ cup Original Bisquick mix
- 1 egg, beaten
- 2 tablespoons barbecue sauce
- 6 pork boneless loin chops, 1/2 inch thick (about 1 1/2 lb)
- 1 tablespoon vegetable oil
- ¾ cup barbecue sauce
Directions
- Place potato chips in 1-gallon resalable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
- In small shallow dish, mix egg and 2 tablespoons barbecue sauce. Dip pork chops into egg mixture, then shake in bag to coat with Bisquick mixture.
- For 3 in 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until golden brown and pork is no longer pink in center. Serve with 3/4 cup barbecue sauce.
- To Freeze and Bake: Coat pork chops as directed, but do not cook. Wrap each pork chop in heavy-duty foil. Freeze up to 2 months. Place in refrigerator 8 hours or overnight until thawed. Cook as directed.