Spicy Pork Chop Stroganoff w/Mushroom Sauce & Peas
1¼ lb pork chops
2 cups plain potato chips, pulverized until the oil is coming out
2½ cups corn tortilla chips, pulverized
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
¾ tsp ground black pepper
½ cup whole wheat flour
¾ cup half & half
1 can cream of mushroom soup
½ cup water or chicken broth
2 cups egg noodles
¾ cup frozen peas
Oil for frying
Cook and drain noodles according to package directions. Set aside.
Cut pork chops into 1½-2 inch pieces, remove bone if present. Soak in half and half for ten minutes.
In shallow bowl combine potato chip crumbs, tortilla chip crumbs, cumin, and chili powder; toss to combine. In a zip lock bag combine flour, garlic powder and pepper and shake to combine.
Remove pork from half and half shaking off liquid back into the bowl. Add pork to flour mixture and shake until all pieces are coated well. With a few at a time dip back in half & half mixture to coat well. Roll in chip crumb mixture.
Cover the bottom of a cast iron fry pan well with canola or corn oil and heat until hot on medium high. Cook pork for three-five minutes per side until crisp and brown.
Meanwhile combine mushroom soup with water or chicken broth in medium sauce pan. Heat until it just starts to bubble and add peas and noodles. Place mixture of noodles on plate, top with pork and serve.
© Crackerberries 2013
