My husband prefers center cut, boneless chops (which are kind of thick), so the first time I used this recipe, the chops didn't turn out as tender as I had expected. Tonight, I butterflied and tenderized the chops and they turned out absolutely delicious. I used breadcrumbs instead of crackers and cut back on the butter. I also broiled the chops on both sides after they were cooked to eliminate the mushiness. Even my three year old, who never eats pork chops, absolutely loved them!
This is the recipe my mom has used since I was a child. Ritz crackers are the key. For everyone using substitutes for the breading, you are missing out on the best breading. Also,"flash" brown the chops at high to med/high heat to keep them moist (as you would veal).
I love this easy pork chops recipe, so good and so easy to prepare. I have made it several times and the family loved it, especially our little girl. The only change I made on this recipe is to use the Ritz cracker with garlic flavor, two eggs and cut down butter to ¼ cup. To give the baked pork chops a bit of crunchy taste, I followed other members’ advice and remove the foil for the last 15 minutes in the oven. I normally serve this dish with macaroni and cheese with a can of veggie. Thanks for sharing this great recipe.
I wasn't searching for a low-fat recipe, so I have to give this one 5 stars! Very tasty - my husband never likes baked pork chops, but loved these! I added parsley and used Garlic Butter flavored Ritz. Yum! Save your egg - you only need 2. Definitely use 1/2 of the butter, turn over after 20 minutes, and uncover at the end.
Made these the other day, and DH gave these a thumbs up. This one is a keeper.
Instead of butter, the chops were browned in light olive oil in a frying pan and transferred to a sheet cake pan, lined with foil & sprayed lightly with olive oil spray. Baked them at 300 degrees, uncovered in the pan for about 25 minutes, then turned them over and baked them for another 25 minutes. During the last 15 minutes, the temperature was increased to 375 degrees so that they would be crispy. These chops were very tender and good.
Very disappointing. Little flavor and soggy chops! This recipe requires too many modifications to prevent it from joining the ranks of "just another pork chop" which unfortunately as written it is......
Not bad at all! I made 6 boneless chops about one inch thick each. Instead of salt and garlic I sprinkled them with just Seasoning Salt and I only needed two beaten eggs to coat them. I crushed up about 2 cups of fat free seasoned croutons in my food processor and coated them with those. I love to use croutons instead of bread crumbs for extra crunch and flavor. I had about a half of stick of real butter left from my holiday baking so I dabbed that all over and poured the remaining croutons on top. I didn't flip them. They were nice and moist and quite tasty! Thanks!
These were great! So moist and tender. I did remove foil for the last 15 minutes so that they browned a ittle bit and weren't too soggy. Will make again.
We loved these chops. They are tasty and have great flavor. Plus very easy to adjust the recipe to cook for only one or two people. The only think I would change is to decrease the amount of butter used on top of the chops. I think one tablespoon per chop would be more than enough. I used two as the recipe called for and thought it was way too much. My chops were swimming in it and didn't crisp as much as I thought they would have without that much butter.
