Breaded Pork Chops
By Addie
These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to them tonight? —Deborah Amrine, Grand Haven, Michigan
Ingredients
- 1 egg, lightly beaten
- 1/2 cup milk
- 1-1/2 cups crushed saltines
- 6 boneless pork loin chops (1-inch thick and 4 ounces each)
- 1/4 cup canola oil
Preparation
Step 1
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
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REVIEWS:
I had never done this with pork chops but with chicken which is equally delicious. I zing it up a bit with spices sometimes but old fashioned plain is down home comfort food.
Our family has used this recipe for atleast 100 yrs, try it with ground pork patties, or pork tender loin medalions. I use a Mexican blend spice on them also, so good. Becky
I've been making this for years with pork tenderloin that's been tenderized, my husband loves them as a replacement for pork fritters. They are also good with crushed Ritz.
My sister first made this recipe when she was dating her husband. They have been married almost 49 years. We do not fry them, instead we brown then and then bake in a 350 degree oven for 45 minutes. Very tender and juicy.
I did tweek this just a little......I used unsweetened almond milk and whole wheat panko crumbs. I also dusted the pork with organic cornmeal first then dredged with the other ingredients. The breading was nice and crisp. Everyone liked it!
My husband could not believe that Saltine crackers could make pork chops sooooooo good! I season chops with garlic salt and onion powder and then coat them in flour before the egg wash. It bumps the recipe up to a 5-star.
Yep, it was good. I read all the reviews first and couldnt decide if I should use the crackers or bread crumbs like other people so I used both! It was good!
Rather than Saltine's, I used Italian-style bread crumbs. When cooking, I added a bit of water to the frying pan and covered it tightly. The resulting steam made the pork chops fork-tender!
I was skeptical of these since they are saltine crackers, but they were sooo good! Will make regularly
To prevent the breading from separating from the chops, dust the chops first with flour or cornmeal before dipping into egg. Let the chops sit for a bit to allow the breading to dry. When frying, do not move the meat around the pan until breading has set and browned a bit. Good luck.
Made this recipe for dinner last night and it was delicious. I did find that I needed a few more cracker crumbs. They browned beautifully and were crisp on the outside and juicy and tender.
Very easy and delicious! Pan-frying did not dry out the pork at all!
Saltines make the BEST breading for pork chops! I wish I knew how to prevent the coating from separating from the chops as they fry, though. These are so delicious!
I made this tonight and it was delicious! I used to make my pork chops with egg and flour, but now I will always make them like this. I used original saltine crackers, which already have salt on them. I crushed them, then added black pepper, a teeny bit of chili powder, & garlic powder to the crumbs. And they browned so beautifully! Mmmmm!
These porkchops are great! I did make a couple of minor alterations. I used seasoned bread crumbs, and I browned them and then baked to complete. I served with homemade mac and cheese and a veggie - perfect meal!
These were good and easy. The cracker coating came out perfect!
We always had pork chops breaded with saltines while growing up. Got away from doing breading this way and used store bought breadings. Went back to this breading a year ago and its the BEST, no more store bought for me
This is almost the exact recipe I have always used, with the exception that I sprinkle the chops on both sides with salt, pepper, and garlic powder. They are delicious.