Tortilla Chip Crusted Pork Chops are served with Avocado Sauce, spiced with Mexican flavors and crisped to perfection. It's one of the most unique and delicious pork chop recipes I've made.
I like to mix up the proteins I serve throughout the week -- it's mostly chicken or fish, but I like to throw in pork or red meat from time to time.
As you might know, if you've been following Cooking On The Weekends for a while, my dad has been coming over for dinner quite often since my mom passed away about a year and a half ago. Although he only lives a few minutes away, and we see him a few times a week, these dinners are special.
He's the focus, spends quality time with the kids, and gets to eat a home cooked meal much like those that my mom prepared regularly.
My dad is a super adventurous eater. He's the kind of guy who would try an insect without hesitation.
That said, he's pretty traditional when it come to what's on his plate for dinner. And by that I mean, he likes to see a protein, a starch and a vegetable.
He especially likes pork chops, so this past Thursday I served these Tortilla Chip Crusted Pork Chops. We had them with Mexican Poblano Rice Pilaf, a salad, and of course the delicious Avocado Sauce.
While this recipe for Tortilla Chip Crusted Pork Chops is impressive and looks like it might have taken a lot of time, it's actually quick, easy and perfect for a weeknight dinner.
Tortilla Chip Crusted Pork Chops are Gluten-Free
Since my son is gluten-free, tortilla chips are a fantastic way to create a "crust" with a gluten-free ingredient, that everyone will love.
And this one is full of aromatic, tasty spices and cooks to a crispy perfection.
How to Make Them
As I said, this recipe is easy. There are five very simple steps:
- Crush the chips.
- Mix the spices into the chips.
- Dip each pork chop in a slightly beaten egg.
- Press the egg-coated pork chops into the spiced chip mixture.
(See recipe details below.)
The Avocado Sauce is rich, smooth and flavored with lime and cumin. It's divine!
You might just find you'll make an extra batch to keep on hand for a quick snack with chips or raw vegetables.
Enjoy every last bite of these Tortilla Chip Crusted Pork Chops. I hope this becomes one of your go-to pork chop recipes.
Tortilla Chip Crusted Pork Chops
- 4 approximately (8-ounce) bone-in pork chops
For the crust
- 1½ cups crushed corn tortilla chips (see notes)
- 1½ tablespoons granulated onion
- 1½ tablespoons dried oregano
- 1½ teaspoons fresh garlic, minced
- ¾ teaspoon cinnamon
- ½ teaspoon ground cumin
- ¼ to ½ teaspoon dried chile flakes (use more or less depending on how much heat you like)
- ½ teaspoon salt
- freshly ground black pepper
- 1 egg
- olive oil for the pan
For the sauce
- ½ cup mashed avocado (about 1 medium-large avocado)
- 2 tablespoons sour cream
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon sugar
- ¼ + ⅛ teaspoon sea salt
- ¼ teaspoon ground cumin
- a few slices avocado and lime for garnish (optional)
- Prep the pork. Trim any excess fat off of the pork chops and set them aside on a large plate.
- Make the crust. In a small bowl, combine the crushed tortilla chips with the dried onion, oregano, garlic, chili flakes, cinnamon and salt. Then grind a couple of turns of black pepper into the mix and combine. Add the mixture to a large, shallow bowl and set aside.In another large, shallow bowl, beat the egg with a fork until it's well blended.
- Coat the chops. Dip each pork chop into the egg to thinly coat both sides, then immediately press each side into the chip mixture, being sure it sticks well and covers the meat completely. Set the coated pork chops on a dry plate.
- Cook. Coat the bottom of a medium-sized sauté pan with olive oil and place it over medium-high heat.Once the pan is very hot, add the coated pork chops. You should hear a sizzling sound when they hit the pan -- if you don't, wait! For the crust to form properly, you need the pan to be very hot.Turn the pork chops over when the bottom crust is golden brown, about 2 minutes. Now turn them over and sauté for another couple minutes, then turn the heat to low, cover, and let them finish cooking, 8 to 10 minutes.
- Make avocado sauce. While the pork is cooking, combine all of the avocado sauce ingredients in a small bowl, use a fork to blend until it's as smooth as possible.
- Serve. Serve the pork chops hot, with the sauce at room temperature and garnish with a few slices of avocado.
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Sounds and looks amazing. I'm definitely going to make these. I wish I could focus on cooking while my 2 very loud sons are bouncing around the room. Somehow I do get dinner on the table, but there's no way I'm gonna be creative. ;-D
Thanks, Jennifer! I have a feeling you serve up some pretty delicious food! 🙂
I hear ya! Oh wait, I'm in my quiet place. Maybe I don't. GREG
Another fabulous meal idea! I will be making these soon. VERY SOON! My mouth is watering just looking at the pics! YUM!
Thank you so much, Blanca! I hope you try them and enjoy! 🙂
Oh that sprinkle of chili flakes has captured my dinner imagination! What an outstanding way to serve dinner to our families!
Can't imagine a life without chili flakes in my pantry! Thanks so much, Deb! 🙂
This sounds great, Valentina - especially the sauce! Once I had a recipe that called for coating fish fillets with corn flakes. That sounded ridiculous, so I used crushed tortillas! What a revelation!
Great minds think alike, David. (Have I already told you that?) I started using tortilla chips for my gluten-free son -- after getting bored with gluten-free breadcrumbs. Seems kids like "breaded" foods. 🙂
Coco in the Kitchen
Looks perfectly cooked, not dry at all!
Thanks, Colette! XO
Made this tonight - found it by googling "tortilla chip crusted pork chop" because I had some stale chips to use up - and it was delicious! My 2 year old helped smash the chops and mix up the coating, and cracked the egg. Thanks for the recipe!!
Hi Jennifer! So happy you found this recipe - it's one of my favorites. And what a perfect way to get your toddler involved! Thank you.:-)
Can this be baked instead?
Hi Colleen. While you could bake this, the super crisp, golden chip coating is a direct result of hitting the very hot, olive oil-coated sauté pan. It will cook in the oven, but differently. If you want to try it, I'd do it in a 400 degree F oven. Not exactly sure how long it will take, but probably 15 minutes. (Maybe put it beneath the broiler for the last minute to help create the crust.) Let me know how it goes if you try it. Enjoy. 🙂
Dawn - Girl Heart Food
So sweet that you regularly enjoy dinners with your dad! And with a recipe like this, make no wonder he visits 😉 Looks delicious! Love that crispy exterior and talk about a unique way to cook pork chops. I bet that sauce is so yummy too. Definitely have to give this one a try soon 🙂 Have a wonderful week, Valentina! Pinned!
Thank you, Dawn. Yes, dinners with my dad are special. 🙂 Hope if you try it you enjoy! ~Valentina
What a great idea...will be passing this on to my girlfriend whose husband is gluten intolerant! You are lucky your dad lives close by, mine, also now a widower is quite a drive away. We try to have him stay with us a few nights each month so as I can 'fatten' him up.
Thanks so much for passing the recipe along, Kathryn. It's lovely your dad comes so stay for a bit each month. 🙂
Your dad is a lucky man to such a wonderful daughter, but I bet he knows that. I've used crushed tortilla chips for many dishes but never on a pork chop. What a great idea and the choice of sides sounds perfect. This is yet another one of your dishes I must try. Thanks for sharing Valentina and enjoy those dad days.
Thanks so much, Ron. I do cherish the "dad days." What else do you use tortilla chips for? I'm intrigued. 🙂
"Yum" seems like a far too humble word to use... but oh my these sound fabulous! We love pork chops around here and I know these tortilla chip crusted ones would be a HUGE hit - especially with that sauce!!!
Thanks, Nancy. If you love pork, the would be fun to try. 🙂
Jeff the Chef
I think this pork chop sounds delicious - I'll bet it's super crunchy, but my real takeaway from you post is how glad I am that your dad has you close by. That's very cool that you can be there for him.
David @ Spiced
Umph...eat an insect? No thank you very much! But what I will eat is this tortilla chip pork chop! What a fun idea. I love that you get to share dinner with your Dad often, and I know this meal would be a winner in our house. What a fun way to put a gluten-free crust onto a protein! And that avocado sauce? Perfection! Hope your week is going well so far, Valentina!
Thanks so much, David. Yes, I'd take anything over an insect!!! Hope you try this pork, and that you're having a good week too. 🙂 ~Valentina
John / Kitchen Riffs
I've never used crushed tortilla chips as a coating! But I will -- LOVE this idea. Great dish, too -- a real winner. Thanks!
I love this! The crust is fantastic - gluten free or not! And you cooked the pork beautifully. (It's a pet peeve of mine.) And the avocado lime sauce - Fantastic!!!
Thanks so much Mimi! That's one of my pet peeves too. 🙂
Pork is my favorite meat, and the added crunch of the chips is right up my alley! Btw, I still haven't found Chico's chips 🙁 I'm obviously shopping at all the wrong places! 😉
Christina, next time I know I'm going to see you I'm going to bring you a bag or two. 🙂
I use tortilla chips to coat fish all the time, and Mark just asked me the other day, “why don’t you use tortilla chips to coat pork or chicken?” And, are you to in cahoots? Looks fab!
Ha! Yep, the two of us have been plotting to get you to make this! 😉 Happy it sound good to you both. 🙂
Karen (Back Road Journal)
This does sound like a great way to have pork chops and I'll definitely be trying them soon.
Thanks so much, Karen. Hope you love them!