Tortilla Breaded Pork Chops Print Email

Thin pork chops with mild chile seasoning and tortilla chip crumb paired with a variety of easy sauce choices.

4 thin pork loin chops, bone-in or boneless – about 3/4 inch thick
1 tsp / to taste Tony’s Chile Arriba!, Cajun Seasoning, or salt and pepper to taste
1/4 cup flour
1 egg, beaten
1 cup Tony’s Tortilla Breading, more as needed
3-4 TBS Picual olive oil, canola oil or coconut oil
pinches of fine sea or Kosher salt

Season pork chops. Beat eggs in a flat bowl. Pour tortilla crumbs in another flat bowl.

Dredge the seasoned pork chops in flour and shake off excess. With one hand, dip into egg and then drop into breadcrumbs. With the other hand, coat well in the breadcrumbs; packing as much of the breading on the chop as possible. Transfer to a plate and refrigerate until ready to cook – separate chops with parchment paper if needed. Can be done hours or minutes ahead.

Preheat a large, heavy, stick-free skillet over medium to medium-high heat (about 360-380 degrees). Add oil and when hot, carefully add pork chops. Sauté until nicely browned on the first side before turning over. Carefully turn over and repeat, refreshing oil if needed and cooking the chop to at least 145° F., about 3-4 minutes per side depending on conditions.

Remove to a rack, rest five minutes and serve with your choice of Tony’s sauces: Tony’s Green Chile Sauce, Tequila Lime Dip, Chile con Queso, Pico de Gallo, or Tony’s Hollandaise sauce flavored with chopped green chiles.

Serves 4 - Chef Mick (Michaelangelo) Rosacci, -

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