1 12 oz bag potato chips, salt and vinegar

1 egg

2 tsp water

1 rib pork chop, 1 to 1.5 inch thick, bone on

seasoned flour

oil

Preheat the oven to 250 degrees F.

{“Put the chips in a zip top bag, seal and roughly crush them. Don’t go for a uniform meal, just beat them up”=>”you want a contrast of size and shape.”}

Transfer the chips to a pie pan. Beat the egg together with 2 tsp of water and place the mixture in a second pie pan.

Place the chop in a third pie pan and dredge with seasoned flour. Shake off any excess flour and coat the chop in the egg mixture.

Drain briefly, then transfer the chop to the potato chip pan. Press on the pieces so that the chop is completely coated. Place on a rack and let the chop rest for 20 to 30 minutes.

In the meantime, in a cast iron skillet or an electric skillet, heat enough shortening to come halfway up the side of the chop to 350 degrees F.

Cook the chop for 1 minute on each side or until golden brown. Transfer to the a rack set over a baking sheet and place in the oven. Bake for 27 to 30 minutes or until the internal temperature hits 145 degrees F.