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.

Inspiration

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.
Cook.

(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.

One tortilla-crusted pork chop with lime and avocado slices

Tortilla Chip Crusted Pork Chops

Valentina K. Wein

Tortilla Chip Crusted Pork Chops with Avocado Sauce are spiced with Mexican flavors and crisped to perfection.

5 from 5 votes

Prep Time 30

Cook Time 10

Total Time 40

Course Main Course, Dinner

Cuisine American

Servings

Calories 469 kcal

Ingredients

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)

Instructions

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.

NOTES

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.

Calorie count is only an estimate.

NUTRITION

Calories: 469kcal

Keywords great for a dinner party, recipes with pork

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Comments

Karen (Back Road Journal)

January 21, 2019 at 1:40 pm

This does sound like a great way to have pork chops and I'll definitely be trying them soon.

- valentina
  
  January 21, 2019 at 3:36 pm
  
  Thanks so much, Karen. Hope you love them!
  
David

January 18, 2019 at 5:48 am

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!

- valentina
  
  January 20, 2019 at 11:42 am
  
  Ha! Yep, the two of us have been plotting to get you to make this! 😉 Happy it sound good to you both. 🙂
  
Christina

January 17, 2019 at 9:45 am

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! 😉

- valentina
  
  January 17, 2019 at 9:55 am
  
  Christina, next time I know I'm going to see you I'm going to bring you a bag or two. 🙂
  
mimi rippee

January 17, 2019 at 8:54 am

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!!!

- valentina
  
  January 17, 2019 at 9:54 am
  
  Thanks so much Mimi! That's one of my pet peeves too. 🙂
  
John / Kitchen Riffs

January 16, 2019 at 8:35 am

I've never used crushed tortilla chips as a coating! But I will -- LOVE this idea. Great dish, too -- a real winner. Thanks!

David @ Spiced

January 16, 2019 at 4:18 am

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!

- valentina
  
  January 16, 2019 at 8:38 am
  
  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
  
Jeff the Chef

January 15, 2019 at 7:38 pm

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.

Nancy Buchanan

January 15, 2019 at 7:55 am

"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!!!

- valentina
  
  January 15, 2019 at 2:51 pm
  
  Thanks, Nancy. If you love pork, the would be fun to try. 🙂
  
Ron

January 15, 2019 at 12:37 am

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.

- valentina
  
  January 15, 2019 at 3:08 pm
  
  Thanks so much, Ron. I do cherish the "dad days." What else do you use tortilla chips for? I'm intrigued. 🙂

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