Crispy, crunchy breaded pork chops that only take minutes to cook with a gluten-free option.
Salt and pepper both sides of the pork chops. Make a dredge station with one plate of flour with salt, pepper and onion powder. In another plate place the instant potatoes. In a third dish, mix the egg and water, sprinkle with a little salt and pepper, don't go crazy!.
In a skillet, heat on medium high heat enough vegetable oil to coat the bottom. Dredge each pork chop first in flour, then the egg mixture and finally the instant potatoes. Place in skillet and cook 3-5 minutes per side depending on the thickness of the pork chops. Cook till golden brown on each side to a minimum of 145 degrees.
Feel free to substitute the all purpose flour with your favorite gluten-free flour for a gluten-free alternative.