This recipe came about one night when I was scrambling for something to make. I found the last 1/8th of a bag of potato chips and decided to make some variety of oven-baked chops.
This meal is something I can see a busy single person throwing together. For me, I put this for the Page of Coins because of his/her need for something slightly decadent and different while being easy on the budget at the same time. It uses common ingredients (ok so maybe the Tabasco isn’t common but it is in my world) that won’t break the bank which will make the Page of Coins very happy.
You can make this for yourself and a partner if you like or put one chop aside for another dinner. It will keep in the fridge a day or so but not much longer. That may be my own personal tastes though. Ha!
The Page of Coins is the dedicated young person who values hard work and reward. Generally this represents someone’s work ethic and desire to get ahead in the world.
Page of Pentacles Are Down Pork Chops
- 2 porkchops, thawed, bone in (If they are thick extend the cooking time accordingly)
1/2 C Miracle Whip
1/2 C Parmesan
2-3 dashes Tabasco
Pepper
1 1/2 C Crushed Potato Chips
1 TB olive oil
Preheat oven to 350.
Coat non-stick baking pan (I used a pie dish) with olive oil.
Mix Miracle Whip, Parmesan, Tabasco and pepper in a bowl. Coat pork with mixture. Press into potato chips on both sides. Place in the pie pan.
Bake for 50 minutes.
That looks really good. We eat a lot of pork here, so we’ll have to try this recipe.
It had a good flavor and was very moist. 🙂
Tobasco is TOTALLY a staple in my kitchen, so I delcare it a common ingredient!
I may try this with pork one day. I’m not a huge fan of most pork chops, but this sounds tasty!
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Try it on chicken! 🙂
Arwen:
This sounds really good and with me being single and super busy; this recipe would be something that I wold fix and have time to relax.
Hi there! I found you through twitter. 🙂 We eat Tobasco on just about everything at our house, so I’ll have to try this. It sound delicious!
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I really think Tabasco is a staple but I’m from Louisiana too! 🙂
Ok. I think I’ll pass on this recipe. 😛
As always Arwen comes through with another tasty dish.. TY!
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