My youngest son goes to his art class twice a week.
It’s a long class, and it’s full with friends he goes to school with, two of which are his best friends who sit on either side of him.
The scene looks like a party — one that he might have planned himself. Though when I enter the art studio, he’s in his own world, his own bubble: happy, quiet, thoughtful and intently focused on his pastels and paper.
He finds peace in his creative space, and it calms him despite the “party” surrounding him.
Mayhem, I tell you!
Just like my little guy, amidst the excitement, I’m peaceful in my creative space, in the kitchen and focused food on combining flavors.
And today’s result from that is this super delicious recipe! This was a huge hit for dinner, and it can be whipped up in just 20 minutes!The tortilla chips are a fantastic way to create a “crust” with a gluten-free ingredient, that everyone will love. It’s full of aromatic, tasty spices and cooks to a crispy perfection.
The Avocado-Lime Sauce is so divine, you might just find you’ll make an extra batch to keep on hand for a quick snack with chips or raw vegetables.
- 2 approximately 8-ounce pork chops
- ⅔ cup crushed corn tortilla chips see notes
- 2 teaspoons dried onion
- 2 teaspoons dried oregano
- 1 teaspoon minced fresh garlic
- ¼ to ½ teaspoon dried chile flakes
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 egg
- Olive oil for the pan
- ⅓ cup mashed avocado about ½ medium-sized avocado
- 1½ tablespoons sour cream
- 1 tablespoon plus 1 teaspoon freshly squeezed lime juice
- ⅛ teaspoon ground cumin
- ½ teaspoon sugar
- ¼ teaspoon sea salt
- A few slices avocado for garnish
Trim any excess fat off of the pork chops and set them aside on a large plate.
In a small bowl, combine the crushed tortilla chips with the dried onion, oregano, garlic, chile 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.
Dip each pork chop into the egg to thinly coat both sides, then immediately press each side into the chip mixture, being sure it's sticking well and covers the meat completely. Set both coated pork chops on a dry plate.
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.
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 the pork chops hot, with the sauce at room temperature and garnish with a few slices of avocado.
To crush the tortilla chips, put them in a heavy-duty zip-lock bag, seal it, and roll a rolling pin over them. You can also use your hands, or the bottom of a small sauté pan to crush them. And if you're making a larger quantity, you can a food processor.