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Barbecue Pork Chops

barbecue pork chops Entree
Barbecue Pork Chops
  • Prep 10 min
  • Total 30 min
  • Ingredients 7
  • 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
boneless pork loin chops, 1/2 inch thick (about 1 1/2 lb)
1
tablespoon vegetable oil
3/4
cup barbecue sauce

Directions

Hide Images
  • 1
    Place potato chips in 1-gallon resealable food-storage plastic 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.

Expert Tips

  • You can freeze 2, 4 or 6 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 to thaw.
  • Pair these pork chops with corn on the cob and a glasses of cold milk.
  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
600mg
25%
Potassium
510mg
14%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
11g
Protein
26g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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