Tips, Tricks and Tired

So this week, with the time spent sick or exhausted, not much cooking got done, really.  Fortunately, that did not stop us from eating - finishing up leftovers from the fridge and having a big bucket of baby spinach in there helped.  If nothing else, coming home to whip together a salad from spinach, dried fruit, feta cheese, sunflower seeds or candied almonds, and whatever dressing I have in the fridge (usually homemade creamy garlic) is an awesome dinner.  If I need protein, cook up a little bacon or some grilled chicken strips (I keep a bag of frozen strips in the fridge for just such tired occasions).  Even if David doesn't feel like having it, it is an easy fix for a hungry Jeannie. 

Between that and the sack of frozen corn dogs in the freezer for those "I'm an adult and can eat what I want, dammit" moments, we were pretty set.  

I promised recipes on here, and I have one for you today - Chip Chop. 

Chip Chop is a pork chop crusted in crushed salt & vinegar chips.  We tried it with ten people one weekend, and they turn out spectacular.  But the recipe is for one chop, so here we go:

1 Bone-in Rib Chop pork chop, 1" - 1 1/2" thick.
1 single serving sized bag of Salt and Vinegar potato chips (Kettle Chips worked best)
1 egg
4 tablespoons of seasoned flour (little salt, pepper)

Step One: Dredge the chop in the flour.  Shake off as much flour as you can, you want the lightest coat possible on the chop.

Step Two: Dredge in the beaten egg.

Step Three: Press into crushed chips (you want them crushed, but not uniform sized, pieces the size of a pinky nail are fine).  Coat both sides of the chop well.  Place on a rack on the counter for 25 minutes. (This is important, lets the egg dry and adhere the chips to the chop.)

Step Four: Preheat Oven to 250 degrees.  Heat oil in a deep-walled skillet on the stove to 350 degrees - enough oil to come up halfway on the chop. 

Step Five: Fry Chop for one or two minutes per side, just until the chip crust starts to brown.  Do both sides.  Place on rack, on baking sheet, in oven for 20-30 minutes to finish cooking. Check temperature of chop with a probe, you want 145 degrees.  

These turn out tasty, moist, and amazing the first day, but don't make good leftovers (cooling them makes them a little too greasy, even with how much grease drains out in the oven).  So just make them one at a time, of two, or however many for your guests.  

Enjoy!