Pickle-brined pork chops coated in a Cheeto Crust
It’s an insurance policy for the new year. Some believe eating pork and sauerkraut brings good luck. And since I want 2019 to be filled with weird and wild food and adventures, I’m going to kick things off with this creative take on pork chops.
My favorite part of this recipe is the customization with the Cheetos. You can use the original classic, try baked Cheetos for a healthy spin, add flaming hot Cheetos with some lime juice for a southwestern kick, or do what I did here and opt for the cheddar jalapeno Cheetos.
What You Need
- ~1 boneless pork chops, with fat trimmed
- 2 large eggs, beaten
- 1/2 cup of whole milk
- 1 small bag ( 8 oz) crushed Cheetos
- 1 1/2 cups flour
- 2 cups of pickle juice (for brine)
- 1/2 tsp cayenne powder
- 2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- Salt, to taste
What You Do
- Trim fat from pork chops and place in a zip lock bag or large container with pickle juice. Brine the pork chops in fridge for about half an hour to an hour.
- Preheat oven to 400°F. Cover a large baking sheet with foil and coat with oil or nonstick cooking spray.
- Creating a dredging station, with a bowl of the flour, a separate bowl of milk and eggs, and a zip lock bag containing the crushed Cheetos, along with cayenne powder, garlic powder, onion powder, chili powder, and salt.
- Start with one pork chop at a time and dip in flour, then eggs/milk mixture, then place the pork chop in the crushed Cheetos bag, making sure to coat completely.
- Place the pork chop on the baking sheet, and repeat for the rest of the pork chops.
- Place in the oven and bake for about 25 minutes, or until fully cooked. Make sure flip pork chops half way through.
- Serve and enjoy with sauerkraut! And Happy New Year!