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Barbecue Pork Chops

Come for barbecue! Chops are on the table in 30 mnutes.

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( 80 Ratings)

80 Ratings

5 Stars 34%

4 Stars 20%

3 Stars 18%

2 Stars 14%

1 Stars 15%

Member Reviews ( 22 )

ac2e0742-663a-485c-a938-e9feb96786c8

Prep Time 10 min
Total Time 30 min
Servings 6

Ingredients

1 1/2: cups barbecue-flavored potato chips (1 1/4 oz)

1/2: cup Original Bisquick® mix

1: egg, beaten

2: tablespoons barbecue sauce

6: pork boneless loin chops, 1/2 inch thick (about 1 1/2 lb)

1: tablespoon vegetable oil

3/4: cup barbecue sauce

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Directions

1 Place potato chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2 In small shallow dish, mix egg and 2 tablespoons barbecue sauce. Dip pork chops into egg mixture, then shake in bag to coat with Bisquick mixture.
3 In 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until golden brown and pork is no longer pink in center. Serve with 3/4 cup barbecue sauce. To Freeze and Bake: Coat pork chops as directed, but do not cook. Wrap each pork chop in heavy-duty foil. Freeze up to 2 months. Place in refrigerator 8 hours or overnight until thawed. Cook as directed.

EXPERT TIPS

Expert Tips

You can freeze two, four or six pork chops! These are great for weeknights when you don't have time to plan a meal or are running short on time. Just be sure to place them in the refrigerator the night before or early in the morning.

Pair these pork chops with corn on the cob and a tossed salad.

There are as many types of barbecue sauce as there are barbecue sauce lovers. Use your favorite sauce with the egg to coat the pork chops. Then use the same variety or a different sauce to serve with the pork chops.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 100mg; 100%;
Sodium: 590mg; 590%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 0g 0% Sugars 10g 10% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 22 Reviews View All

Posted 2/1/2013 7:14:33 AM REPORT ABUSE DonnaJoeAZ said:

Rating:

I made this yesterday and have to say it was not a good recipe. After reading other peoples reviews I added garlic and onion powder, rosemary and salt & pepper. When you make the first cut into the pork chop the crust comes off in chunks. It still was so bland and I will not be making this one again.

This reply was: Helpful Inspiring

Posted 12/6/2011 8:12:54 PM REPORT ABUSE ddjo15 said:

Rating:

Personally, I liked this recipe! I used the Gluten Free Bisquick, Boulder Hickory BBQ Chips and Cookies Barbecue sauce. The breading stayed on well and was nice and crispy. Next time I think I want to try baking it just so I don't have to bother with the oil. Also going to try to add a few more spices to the breading to give it a little more zing!

This reply was: Helpful Inspiring

Posted 8/11/2011 2:41:29 AM REPORT ABUSE JamiePie said:

Rating:

The first time I made these it was a terrible bland mess. After a bit of experimenting I found a keeper. I used thick kettle style chips(a local brand) jalapeno flavored for my boyfriend and bbq for myself. Dipped in egg then gluten free bisquick plus some cajun seasoning then roll in chips, pressing them in firmly. Cook in oil in skillet over medium heat. Only flip once. Breading stays on and very crunchy and tasty.

This reply was: Helpful Inspiring