Cooking Instructions:

1. Cut pork chops into 1 inch (2.5 cm) thick strips crosswise and toss with salt, pepper and garlic powder.
2. In a bowl, whisk together mayonnaise and mustard. Open potato bag and crush potato chips inside. Pour out into a shallow bowl.
3. Toss pork strips with mayo mixture and then coat each strip with potato chips, pressing down firmly. Place strips on parchment paper-lined baking sheet. Lightly spray with cooking spray.
4. Bake in 400 F (200 C) for approximately 10 minutes or until golden and meat thermometer registers 150 F (65 C), let rest until meat thermometer reads 160 F (71 C).

Dijon Variation: Substitute Dijon mustard for the yellow mustard.

Chip Variation: Change up the flavour by using your favourite flavour of potato chips. For an even crunchier version use bbq flavoured corn chips. For a spiced up cheesy variation try jalapeño cheddar Cheetos.

Tip: You will need approximately 8 cups (2 L) of potato chips, crushed or 4 cups (1 L) Cheetos crushed to coat the pork strips.

Tip: If you are not using the whole bag, place potato chips in a resealable bag and crush using your hands or a rolling pin. The bottom of a saucepan or meat mallet will also work.