Pineapple Curry Pork Chops

Pineapple Curry Pork Chops

• 4 pork chops
• 1 can pineapple tidbits with juice
• 1-2 Tblsp. Curry Powder
• 3/4 c. flour (to coat chops)
• 4-5 Tbslp. season salt (or to taste, to coat chops)
• 1 egg (for egg wash)
• 1 c. crushed potato chips
• 1 to 1 1/2 c. oil (I use vegetable but you may use whatever kind you like)
• Enough saran wrap to individually wrap the chops after they have been coated

Rinse and pat dry the pork chops, set aside. Put egg in a bowl and beat for egg wash (this will help the flour stick and give the chops a nice crust). In a different bowl gently mix flour and season salt. 

Dip the pork chops into the egg wash till moistened then set into the flour and coat well. Then lay out the piece of saran wrap put some of the crushed chips in the center and place the chop on top, then put additional crushed chips on the top of the chop. Fold in the sides of saran then the top and bottom. Smack several times with your hand to ensure the chips will stay put. Do this with the remaining 4 chops and let sit for 10 min or so for everything attach well.

While you are waiting for the chops to "rest" open the can of pineapple tidbits and dump the curry powder in with the pineapple and pineapple juice to mingle. 

Heat the oil in a skillet (with a lid, you will need it later) big enough for your chops. Unwrap pork chops and place them in the skillet, cook 5-7 minutes on each side on medium to medium low heat (ovens may vary, you don't want them to burn). After you have cooked them on both sides give the pineapple a final stir. Dump the whole can on top of the chops in the pan and cover with the lid. Let the juice come to a boil. Then remove the lid so the juice can cook down and thicken into a sauce.