Cinnamon Chile Pork Chops with Potato Chip Crust

Directions

1.  Preheat oven to 425°

2. Coat each pork chop completely with Cinnamon Chile Rub.

3. Place potato chips in a plastic zip lock bag and crush using a rolling pin. Do not completely pulverize the chips; you will want them to keep a little bit of their shape.

4.  In a bowl large enough to fit the pork chops mix the egg and milk. Dredge the chops in the egg mixture. Pour the chips onto a plate and coat each side of the chops with the chips.

5.  Place pork chop on a baking pan covered with tinfoil and bake for 20-30 minutes depending on chop size until just cooked through and potato chip coating is brown and crispy.