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.
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.
Keywords great for a dinner party, recipes with pork
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