Forget everything you think you know about breaded pork chops. This recipe swaps breadcrumbs for crushed potato chips, creating an irresistibly crispy crust that's crunchy, flavorful, and ridiculously easy to make.
Featured in Stand By Your Pan, The Foyer's July Cookbook Club pick, these Potato Chip Pork Chops are comfort food at its finest. Marinated in buttermilk and hot sauce before getting coated in crushed sour cream and onion or barbecue potato chips, they're the kind of dinner that disappears before you can ask if anyone wants seconds.
If you're looking for an easy weeknight dinner with maximum flavor and minimal fuss, this recipe belongs on your menu.
Why You'll Love These Potato Chip Pork Chops
- Crispy potato chip coating instead of traditional breadcrumbs.
- Juicy, tender pork chops thanks to a buttermilk marinade.
- Oven-baked or air-fryer friendly.
- Weeknight-worthy with simple pantry ingredients.
- Comfort food everyone will request again.
Potato Chip Pork Chops Recipe
Serves: 4
Ingredients
- 2 cups buttermilk
- ¼ cup hot sauce (such as Texas Pete or Louisiana Hot Sauce)
- 4 bone-in pork chops (about 1 inch thick)
- 1 (12.5-ounce) bag sour cream and onion or sweet barbecue potato chips
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- ½ tsp cayenne pepper (optional)
- Olive oil spray
Instructions
- Whisk together the buttermilk and hot sauce in a large bowl. Add the pork chops, cover, and refrigerate for 4–6 hours.
- Preheat your oven to 400°F.
- Pulse the potato chips in a food processor until they resemble coarse breadcrumbs.
- Remove the pork chops from the marinade and season both sides with salt, pepper, garlic powder, and cayenne.
- Coat each pork chop generously in the crushed potato chips.
- Place the coated chops on a lightly oiled baking sheet and spray the tops with olive oil.
- Bake for 17–20 minutes, flipping halfway through, until golden brown and cooked through.
- Serve immediately.
Air Fryer Instructions
- Preheat the air fryer to 400°F for 10 minutes.
- Spray the basket with oil.
- Arrange the pork chops in a single layer without touching.
- Spray the tops with oil and air fry for 15 minutes, or until cooked through.
Why Stand By Your Pan Is This Month's Must-Have Cookbook
Great cookbooks don't just teach recipes—they inspire you to get in the kitchen. Stand By Your Pan does exactly that.
As The Foyer's July Cookbook Club selection, it's packed with approachable Southern-inspired recipes, nostalgic comfort food, and clever twists on familiar favorites. Every page feels like cooking alongside a friend who's always ready with a great story and an even better recipe.
Whether you're baking Cinnamon Apple Beer Bread, whipping up Watergate Salad, or serving these crunchy Potato Chip Pork Chops, you'll find recipes that are easy enough for weeknights but memorable enough for guests.
Join The Foyer's July Cookbook Club
Each month, we highlight one cookbook that's worth every sticky note, flour smudge, and dog-eared page.
This month, we're cooking from Stand By Your Pan—and we'd love for you to join us.
Pick up your copy, try these Potato Chip Pork Chops, and discover why this cookbook deserves a permanent place in your kitchen.