1Place potato chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2In 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.
3In 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.