Nutrition Facts

Serving Size 320 g

(Approx. 4 Servings)

Amount Per Serving

Calories	830	Calories From Fat	370

% Daily Value*

Total Fat 41 g	63%

Saturated Fat 15 g	75%

Trans Fat 0.0 g

Cholesterol 265 mg	88%

Sodium 3780 mg	158%

Total Carbohydrate 61 g	20%

Dietary Fiber 16 g	64%

Sugars 12 g

Protein	44 g

Vitamin A 6%	•	Iron 30%

Vitamin C 30%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Potato Chip Fried Pork Chop with Coconut and Peanuts

Prep Time

15 minutes

Cook Time

8 minutes

Total Time

23 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

4 eggs, beaten

2 Tbsp kosher salt

1 cup(s) all purpose flour

4 cup(s) H-E-B Kettle Cooked Potato Chips, crushed

2 cup(s) grapeseed oil, for frying

1 Lb boneless pork chops, pounded

1/2 cup(s) H-E-B HEB Texa-Huli BBQ Sauce

1/2 cup(s) Bare Coconut Chips, crushed

1/2 cup(s) honey roasted peanuts, crushed

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Instructions

Set up a breading station with eggs in a disposable pan, salt and flour in a second pan, and crushed chips in a third pan.

Place a large non-stick skillet over medium heat, add oil and bring temperature to 325°F.

While oil heats, dip pork chops in flour and coat entirely. Shake off excess flour and immediately place in beaten eggs. Coat pork chop completely, let excess egg drain off briefly then dredge in crushed chips.

Repeat this process until all of the pork chops have been breaded.

Once oil comes to temperature, fry pork chops until golden brown, 6 to 8 minutes.

Remove pork chops from oil and allow to cool off on a wire rack for a few minutes.

Glaze pork chops with bbq sauce and top with coconut chips and peanuts.

Serve warm.

Note: Oil is not included in nutritional analysis.