Baked Crunchy Sweet Potato Pork Chops

Rose Mary Mogan


This recipe came about because I bought a bag of SWEET POTATO CHIPS but didn't care for them.

So today I decided to crush them and use them as a coating on my boneless pork Chops.

I actually didn't have the pork chops either so I took a 2 1/2 pound boneless pork Roast and cut it into boneless chops.

I crushed the chips added other spices, baked them at a high temperature and in 20 minutes they were ready.

Then I reserved the juice from some canned vegetables, and cooked my instant mashed potatoes in them to add extra flavor, threw in a couple pats of butter and some chive & WA LA.

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★★★★★ 1 vote
2-4 depending on portion size
15 Min
15 Min


boneless pork chops
non stick cooking spray
2 c
crushed sweet potato chips
4 Tbsp
parmesan grated cheese
1 tsp
kosher salt
1 Tbsp
granulated garlic powder
2 Tbsp
mesquite chicken fajita seasoning
2 tsp
lemon pepper
2 large
eggs room temperature
2 Tbsp


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1Preheat oven to 425 degrees F. PLEASE NOTE: I GOT 2 CUPS OF CRUSHED SWEET POTATOES FROM A 7 OUNCE BAG. LINE A LARGE SHALLOW BAKING PAN WITH FOIL AND SPRAY WITH non stick cooking spray, & set aside till needed.

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2Blend egg with milk in a small container.

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3Assemble and measure out spices.

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4Blend spices in a small bowl then add to a large zip lock bag.

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5Cut roast into serving size chops if they are not cut already.

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6Coat each chop individually with egg mixture.

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7Then dip in sweet potato mixture.

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8Then place on prepared pan.

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9Bake in preheated 425 degrees F. oven for 15 to 20 minutes or until juices run clear when pierced with a sharp knife or fork.

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10Remove from oven and serve while still hot, with your favorite sides.

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About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: Southern
Other Tag: Quick & Easy