Yesterday was my little sisters baby shower and a cousin of mine bought these amazing black bean and garlic tortilla chips that were served with a spinach artichoke dip. I put some in a bowl earlier and thought they'd be amazing as a rub, so that's what we did! We also took some tomatoes and snap peas home with us, and quickly sauteed them and put them over pasta!
Prep Time: 25 Mins
Cook Time: 50 Mins
Kitchen Gadgets You Will Need:- Cutting Board
- 2 Bowls
- Basting Brush
- Baking Dish
- Grinder/Food Processor
- Vegetable Oil
- Tin Foil
Ingredients:
- Pork Chops
- Flavored Chips (of your choice)
- Lemon
- Tomatoes
- Sugar Snap Peas
- Pasta
- Pepper
- Red Wine Vinegar
- Angel Hair Pasta (We used Spaghetti)
Preheat your oven to 375 degrees.
In your grinder, grind up chips. (I had to stop because my crumbs were starting to stick together, and I didn't want paste!) Take out unwanted large chips and throw away (or eat!).
Brush oil very lightly on top top of pork chop and put thin layer of chip crumbs on your pork chop. Lay crumb side down in your baking dish and repeat to now exposed side.
Put tin foil over your baking dish and put in oven for one hour. After thirty minutes, remove tin foil.When you have about 10 minutes left on your timer, fill a pot of water to boil your noodles. To avoid noodles from sticking, you may pour a small amount of oil in the water. Also, always cook your noodles without a lid.
When your noodles are firm, almost cooked, start a small pan on medium high heat and add a small amount of oil and red wine vinegar to your pan. When that gets hot, add your tomatoes and snap peas and saute until the tomatoes "pop". (The skin will split.)
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