Rating: 3.5 stars 3.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is one of my favorite recipes. My mother used to make these pan-fried pork chops when I was growing up. They have a nice crunch to them but at the same time are nice and juicy. I hope you enjoy them as much as my family and I do.


Recipe Summary

10 mins
25 mins
35 mins
6 pork chops


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place eggs in one bowl and crushed crackers in another bowl. Dip pork chops, one at a time, into the eggs, then roll in the crackers until well coated. Place on a plate.

  • Put 1/4 inch of oil in a large frying pan. Turn heat to medium-high and let oil get hot. Toss a few cracker crumbs into the pan; if they start to sizzle the pan temperature is just right.

  • Place pork chops in the pan and fry until golden brown on the sides, about 10 minutes. Flip and fry until no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer to a paper towel-lined plate to drain excess oil.

Cook's Notes:

You can use bone-in pork chops, if preferred.

To add a little kick to the recipe, add hot sauce to egg mix. For extra flavor, add a little pepper and garlic powder, or a packet of ranch dressing mix, to crushed crackers.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

215 calories; protein 20g; carbohydrates 0.1g; fat 14.5g; cholesterol 110.2mg; sodium 57.3mg. Full Nutrition