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.

★★★★★ 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


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.
2Blend egg with milk in a small container.
3Assemble and measure out spices.
4Blend spices in a small bowl then add to a large zip lock bag.
5Cut roast into serving size chops if they are not cut already.
6Coat each chop individually with egg mixture.
7Then dip in sweet potato mixture.
8Then place on prepared pan.
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.
10Remove from oven and serve while still hot, with your favorite sides.

About this Recipe

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