Tender and crunchy breaded pork chops are everyone's favorite!

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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.

  • Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

521 calories; 21.3 g total fat; 121 mg cholesterol; 816 mg sodium. 48.7 g carbohydrates; 31.5 g protein; Full Nutrition

Reviews (398)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/14/2006
Great pork chops! Only i have one suggestion... reason i only gave 4 instead of 5 stars. I would put the seasonings into the cracker crumbs instead of the egg so the flavor sticks better. Also add italian seasoning and a pinch of salt and pepper. Yummm!!! Read More
(546)

Most helpful critical review

Rating: 3 stars
08/04/2011
I tried this a couple months ago when I didnt have regular breadcrumbs - I didnt like the saltines at all. They get soggy real fast and don't turn out well. I like to season the chops first with salt pepper and garlic powder then flour lightly dip in beaten egg then in seasoned (or not)breadcrumbs. Fry in hot oil till browned on one side flip and do the same. If chops are real thick transfer to cookie sheet and finish in oven for 20-30 minutes. Oh and this works equally well on chicken. I do it all the time. Read More
(53)
537 Ratings
  • 5 star values: 303
  • 4 star values: 174
  • 3 star values: 44
  • 2 star values: 11
  • 1 star values: 5
Rating: 4 stars
09/14/2006
Great pork chops! Only i have one suggestion... reason i only gave 4 instead of 5 stars. I would put the seasonings into the cracker crumbs instead of the egg so the flavor sticks better. Also add italian seasoning and a pinch of salt and pepper. Yummm!!! Read More
(546)
Rating: 4 stars
09/14/2006
Great pork chops! Only i have one suggestion... reason i only gave 4 instead of 5 stars. I would put the seasonings into the cracker crumbs instead of the egg so the flavor sticks better. Also add italian seasoning and a pinch of salt and pepper. Yummm!!! Read More
(546)
Rating: 5 stars
09/23/2008
This recipe is pretty impressive. I used really thick pork chops which always seem to be tough and dry no matter how you cook them but they were awesome. I followed the recipe exactly and it was delicious. Will definitely make this again. Read More
(304)
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Rating: 5 stars
03/05/2006
Oh yum! These were the perfect amount of crunch and moist. I only baked them for about 15 minutes as advised by one of the reviews (my chops are cut really thin). Serve with some scalloped potatoes...this recipe is so easy & so good! Read More
(232)
Rating: 4 stars
10/04/2011
I've been making pork chops like this for years BUT . . . (just a few tips): put your spices in with the crumbs, instead of in the egg (more spice gets on the chops!) I use Ritz crackers, but that's just personal preference -- I like Ritz's buttery taste! And, NO NEED TO FRY the chops before baking!! (No more grease splatters/no wasted time/not another dirty dish!) Just dip/batter & place chops in a rectangular glass baking dish (sprayed with Pam) ~ AND top with thin pats of butter!! (Don't scrimp on the butter -- use 1/2 a stick for both sides of 6 chops!) Bake at 400 for 15 minutes. Flip chops over & top with more pats of butter. Bake 10 minutes longer & Voila! Crispy-coated, moist delicious! Couldn't be easier! Delish! Read More
(158)
Rating: 5 stars
08/03/2011
This is a super dish and I have been making it for years. I let the chops soak in the egg (added the seasonings to egg; suggest oregano and garlic salt) for about 15-30 minutes then bread in crushed saltines. Other readers have suggested Ritz but I feel it hides the taste. After breading let the chops rest on wax paper so the breading hardens. This keeps the breading on the chops during frying. I know that rating this recipe then saying I changed it really doesn't count but the concept is a keeper and I just wanted to add another thought to the same concept. This has always been a winner in my family. Read More
(154)
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Rating: 5 stars
01/16/2006
I "clean the frying pan" with 1/4 cup water, and 1/4 cup white wine: bring it to a boil, let it cook down for 2 minutes; then add it to the chops. Very good recipe: my Mom used to make it too! Read More
(101)
Rating: 5 stars
01/30/2006
great recipe. i used itallian flavored bread crumbs instead of the saltines and the bit of extra flavor was so yummy! Read More
(80)
Rating: 5 stars
02/06/2008
Perfect!! I used club crackers and would suggest thick pork chops for about 35 minutes. Read More
(64)
Rating: 5 stars
07/15/2007
Very very good tender pork chops. Used ritz crackers. Didn't have onion salt so used flaked onion. The seasonings were perfect. Lined shallow pan with aluminimun foil and sprayed with cooking spray. Used a convection oven at 350 for 40 minutes. Didn't even need to use a knife; they were so tender. Will definitely make again. Read More
(61)
Rating: 3 stars
08/04/2011
I tried this a couple months ago when I didnt have regular breadcrumbs - I didnt like the saltines at all. They get soggy real fast and don't turn out well. I like to season the chops first with salt pepper and garlic powder then flour lightly dip in beaten egg then in seasoned (or not)breadcrumbs. Fry in hot oil till browned on one side flip and do the same. If chops are real thick transfer to cookie sheet and finish in oven for 20-30 minutes. Oh and this works equally well on chicken. I do it all the time. Read More
(53)