Mom's Best Pork Chops

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!

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!

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.

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!

great recipe. i used itallian flavored bread crumbs instead of the saltines and the bit of extra flavor was so yummy!

Perfect!! I used club crackers and would suggest thick pork chops for about 35 minutes.

I stink at making pork chops, as I can never get the breading to stick. However, I did with this recipe, and the pork chops look and taste wonderful! Thank you, thank you, thank you!

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.

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.

Fantastic! I had very thin boneless chops, so I put them in the oven just long enough to cook some vegetables, maybe 12 minutes total. Big hit with the family!

These have a pretty good flavor, and were crisp and juicy. I put the spices in the cracker mix, for a better coating and added pepper and thyme for more taste. If you find the recipe a bit greasy (oil does come out during the baking process), I suggest draining the chops on paper towels before serving.

If there was a choice for more stars I would have rated it higher. I read all the reveiws and combined much of the advise. I have cooked them 2 different ways and i found it is best to use the ritz crackers. i put all of my seasoning in the cracker mix. i also added seasoning salt and steak seasoning. after i fried them i did drain them on a plate with paper towels. my chops were almost an inch thick and i baked them at 375 for 28 min. I did put a little strip of butter on them before i baked them. These have quickly become our favorite new meal. they are really tender and juicy and have great flavor. I would recommend these to anyone that likes fried food. you also need to use more oil than the recipe says.

I make a similar recipe, using crushed cornflakes instead of crackers, baking @ 375 only instead of frying first. I sprinkle seasonings over chops after they've been coated w/ the flakes. Simply delicious, and a family favorite!

I have been doing this for years, but I don't fry them first. I just bread them and put them in the oven at 350 for 55 minutes (60 is just a little bit too long. Five minutes does make a difference.

This is great! I've been using the crackers on cube steak to make chicken fried steak for years. Crackers are much more crunchy & keep the meat more moist, than flour. Also, if you season the meat first, then into the egg, then pat the crackers crumbs into the meat, the seasoning and the crackers stay on better. YUM!!

I never seem to get pork chops right but these turned out really well! They were tender and had great flavor. This recipe is going into my "favorite" collection of recipes! I will definitely make these again.

This is an excellent recipe. I have been making this for years. But other than vegetable oil. Try frying them in bacon grease......so much more flavor! MMMM......

I've been doing this recipe for years, but I do have a suggestion especially for the person that gave it 4 stars. Dip the chop in flour, then the egg, then the crumbs. This works for almost all breading recipes.

I've tried countless recipes for tender and tasty pork chops but none of them ever turned out the way I'd hoped...until I made them like this. By looking over the recipe you wouldn't think they'd be anything special, but they are!! Crispy on the outside and tender and moist on the inside. I made a few adjustments, because I didn't have crackers on hand, so I used (my own seasoned) panko breadcrumbs instead. Per another reviewer, I also soaked the chops in the egg mixture for about 10 minutes before I coated them with panko. The key is not over cooking these. 30 minutes in the oven and they were perfect! No pink...just moist and flavorful chops. Be sure to add salt and pepper to the the egg and crumb mixture. And it's okay to be liberal with the seasonings, ie, season salt, italian seasoning, etc.... My husband RAVED all night after eating these chops and said, "we're not making em' any other way from now on!!" And I concur...they're out of this world!! Fast, easy and delicious!

Want the breading to stay on ? Toss or press the chops in flour, shake off excess, then put in egg wash, then into the crackers. Once coated, refrigerate for about 30 mins before frying.

You who are shortening the time to as little as 12 min., know that you need to use a thermometer to test the pork to well done temp (165F). If you don't, you may well set up your family for a parasite that can eat into your brain or eye or both. Not good! Btw-this recipe rocks AREJAY! Thanks! The chops come out juicy and tender.

Always read reviews. Fixed this recipe using panko bread crumbs and egg substitute. Added Italian bread crumbs, salt, and pepper as advised by other reviews. Also had bought thicker chops on sale, but the time was still almost on target. A thin chop would have been way overcooked, as noted by others. These were tender and juicy. Good recipe. Will definitely make again.

Excellent recipe! I ran out of onion powder so I substituted some onion soup mix instead. I did mix the seasonings with my eggs like the recipe says and I could taste them in the end. Definitely a keeper. So moist and the saltine crackers just have this nice touch for the breading! I did follow another reviewers advice and drained on a paper towel covered plate before serving, took a lot of the oil out of them. Also only cooked for about 15 minutes as my chops were very thin, but an excellent recipe none the less!

Great recipe...I cook pork chop just fine but I really enjoyed this. Made them so tender to bake after. I used Hi Ho crackers and add seasonings to crackers because the seasoning doesn't stick with the egg wash. Also press crackers down into meat good so it sticks to meat well.

Second time around I didn't bake these. My chops were thin enough that I could just fry them for a few minutes on each side and that didn't dry them out too much. These were really nice. I had to add extra seasoning to the breading and egg mixtures. Nice with gravy on top!

I've been making these for years just as this recipe states and everyone loves them. You do have to adjust your cooking time depending on how thick the chops are, but we tend to like them thin and a bake time of 30 minutes is usually about right. I always have to make extra because they are even better cold the next day! They do take a little time, but are well worth the effort!

These were awesome! I made some white gravy from the oil it fried in, and it just made the meal.

Tasty chops! Others had commented about seasoning not providing enough flavor, so I first coated my chops in flour with garlic salt, onion powder and white pepper, then dipped in egg and lastly crackers. After pan frying, I baked for only about 15 minutes then checked with my meat thermometer and the chops were moist and cooked perfectly. Hubby requested honey mustard to dip and that tasted pretty good with the chops. Will make these again!

This turned out okay for me. Not delicious, but nothing bad, either. The chops stuck to the pan after I flipped them over- I think not turning them would have been better. They also seemed crispier before I turned them. Overall, the flavor was rather bland and the finished product was a little too greasy for my tastes. Family seemed to like it a little better than me. I don't think I will make this again.

I made these pork chops tonight for dinner and they were fabulous! I used five boneless center cut pork chops that were about an inch thick and followed the recipe exactly. I used a rolling pin to crush the saltines finely and I added a little salt, garlic powder, onion powder and pepper to the crushed saltines. I also added the garlic powder and onion powder to the beaten eggs as well. I ended up having to use a little more than 3 tbsp of oil when browning them and I only baked them in the oven for 20 minutes. They were perfectly juicy, moist on the inside and crispy on the outside. This will be my fried pork chop recipe from now on. I had them with the balsamic glazed carrots (also from this site), lima beans and fettucinne pasta.

These came out so tender yet crunchy. I used crushed butter crackers mixed with a little leftover pork Shake N' Bake I had as the breading because it's all I had on hand, and I prefer butter crackers anyway. I seasoned the butter cracker crumbs with garlic powder, chili powder, parsley, italian seasoning, salt and pepper. I soaked the pork chops in soy sauce overnight, dipped in the eggs (Next time I will only use 1 egg, I hardly used any at all) and pressed the butter cracker mixture into the egg coating. I refrigerated the battered chops for a couple of hours. I put thin pats of butter on top of the patties and baked at 375 for about 20 minutes. I flipped the patties, put thin pats of butter on the other side, and baked at 400 for another 10 to 12 minutes. Served with golden mushroom gravy (1 can golden mushroom soup, 1 can water, 1 can milk, bring to a boil until thickens), cheesy twice-baked mashed potatoes, carrots, and homemade rosemary garlic butter toasted bread. Delicious! My husband loved it and licked his plate clean. I will definitely make this again and again.

Use Ritz crackers, those crackers will makes this recipe a 5 star, the Ritz crackers really add flavor, very very good. Been making these for years.

Made these the other night...loved them. I didn't bake mine, I threw them on the grill for about 20 min after browning them in the oil....they were FABULOUS! Thanks for sharing...

My mom always baked her pork chops in the oven and that seemed to make them very tender. Other recipes I see only have you bake on the stove top until cooked through and I find the meat isn't tender. Cracker crumbs are good to use, as well as bread crumbs. Use whatever spices you have around that you like.

My chops came out WAY overdone, so I think I have to adjust either my timing or my oven. Overall good taste. Will make again with a shorter cooking time.

My Mom made breaded Pork Chops when I was a kid. I couldn't remember how she did this until I read the recipe. I use home made Panko instead of cracker crumbs as the panko absorbs less oil.

Excellent. I also put the seasonings in with the bread crumbs. Served with a packet of country gravy and some veggies, you'd swear you were at Cracker Barrel or something! My husband makes chops with the standard mushroom soup. I think that is so bland, this is our new way to do pork chops at our house!

BLESS YOU! This is the first pork chop I could get my 7-year old to eat, and he even finished a whole one! The only thing I changed was how long I finished them in the oven; only needed about 20 minutes for thin chops. Thanks for sharing!

These were okay. Granted, I made some changes, so I know it's not entirely fair to review the recipe, but I wanted to anyway. I replaced the saltine crackers with a mixture of flour and bread crumbs and added salt, pepper, and extra garlic and onion powder, but the pork chops ended up being a little bland. I think this recipe would be improved with additional seasoning.

This was pretty good. I used Keebler Club crackers and thick pork chops. Very moist and delicious.

I made this exactly as stated except my pork chops were very thick cut. I loved the flavors, but even after taking the chops out at about 35minutes, they were overcooked and a little dry. Not sure how that would work if the chops were thin. I will try it again, for sure.

Perfect as is. I used ritz crackers because I was out of saltines.

My husband - who is very picky, absolutely adored this recipe. I will make it again. By the way I didn't change a thing from the original recipe.

These were great for an easy weeknight meal. I sliced through the chops horizontally for a really thin cut of meat, so I only baked for about 20 mins. They turned out moist and tender and quite delicious.

I always brine pork chops for at least an hour - makes them tender and juicy. Also, for a much easier version, use Oven Fry for Pork (in a box). Great flavor and only takes 20 min. in the oven. I turn them over after 10 min.

Perhaps I missed something but I used thick porkchops and went by the time and temp recommended and they were way over cooked. Flavor was ok. If I'd used thin chops they would have been rubber cooking them for the recommended time and temp. Either shorten the time or reduce the temp if you don't want unmoist and over cooked chops.

These chops were very tasty. Next time I won't bake them for as long. They could have been a little juicier. Other than that, awsome recipe!

Been using this exact recipe for decades. Developed it from a recipe my aunt used for fried rabbit decades before that. Always thought it was MY recipe. LOL Everyone who eats it loves it. We take the leftover egg wash and mix it with the left over saltine crumbs plus one tablespoon of self rising flour and drop by teaspoonfuls into the hot fat for a type of hushpuppy or spoon bread. Everyone loves those too.

I took another reviewer's suggestion and used Ritz crackers instead of Saltines and also increased the seasonings. This worked well for me because we have one family member who is fatally allergic to dairy and one who won't eat pork. It is difficult to find breadcrumbs that are dairy-free, but easy to crush crackers. I substituted boneless, skinless chicken breasts for the non-pork person and it was a great success. The chicken worked out even better than the pork. One other point, both meats looked better before I turned them. I think they really didn't need to be turned.

Brined the porkchops which added some salt for flavor. Was pleasantly shocked at how good this came out. Some pieces - the bottom crust stuck to the baking sheet. I'll use Reynold's Release next time or spray cooking spray, but my boyfriend was scraping at that delicious crust to get it all. Might add some dijon to the egg wash next time for more flavoring. This is awesome!

Easy to make. Tastes pretty good, but needs a little more seasoning.

Delicious! I used panko and added extra garlic and onion powder. These chops were amazing!

These were very very good. I added quite a bit of different seasoning just sort of whatever I could get my hands on at the time lol. The breading was very good and we will make these again for sure. Thanks for a great recipe!

YUMMY! I followed the recipe exactly, except just seasoning the porkchops themselves before breading with the cracker mixture. They turned out so good- my fiance who is so picky raved about them! I baked them for 40 mins, flipping once, and they turned out fine & not dry. This recipe is definitely a keeper, thanks!

I will only rate a recipe five stars if I have made NO changes (DUH), and this one was perfect. We've served it for our church soup kitchen using pork loin and served over 200 people without a single complaint, my family loves it, and it's great AS IS. Not to be a hypocrite but we ran out of saltines and had to use some Ritz Crackers, and YUM!!!

My DD picked out this recipe tonight and she picked a winner! I had a 1/2 a pack of panco to use up and added them to my crumbs along with a few shakes of Mrs.dash. I put them on a rack and sprayed with Pam. Baked and they were wonderfully crunchy and crispy.My chops were thin and I only needed about 30 mins for them to be perfect. Thank You Arejay59!! I will be using this recipe again and again!

Fantastic, easy and quick to prepare! Even my 2 fussy kids loved it. I added a little fresh ground pepper as well for taste.

I have to say I didn't love these. I added the spices (and some additional ones not called for in the recipe like paprika/weber grill seasoning/and coriander) to the crackers instead of the egg mixture to make the flavors stick a little better (per other reviewers suggestions) but the taste was not outstanding, and still sort of bland in my opinion. I got the pan and oil super hot before frying, but when they came out of the oven they were still soggy. I dont love pork to begin with, so maybe this isn't a valid review, but I wouldn't make this again.

Perfect every one loved it including my 5 year old son!!!! I didnt have Saltines So I used CLub Crackers

Finally, a great go to recipe using ingredients you already have in the pantry! Crunchy outside, juicy and flavorful inside. Even my picky kids liked these! I used slightly thicker pork sirloin chops (that's what I had in the freezer) and, after browing them as directed, baked approximately 35 minutes. My husband, who prefers grilled pork chops, said he really liked these and I had to agree. For those who haven't tried putting the seasonings into the egg wash, I have to say you are missing out. The meat is more flavorful by seasoning the eggs as directed. Otherwise, you get an overseasoned crust with flavorless meat. Thanks, again, for such a wonderful & SIMPLE recipe.

I made this for dinner tonight, it was just what I was looking for, easy to prepare and very tender and tasty. I took other peoples advice and added 1/2 tsp. Italian Seasoning and I also added 1/4 cup Italian Bread Crumbs along with the Saltine Crackers. Very good - I will make this again.

Delish coating stays crunchy. Loved them.

crispy

Yummy! I too, put the seasoning in with the crackers but did everything else the same!

I've always been scared of making anything pork (other than ham and bacon). I have in the past and it always comes out too dry because I'm afraid I'll undercook it. We JUST found a really good deal on pork chops at the store yesterday so I figured it was time to get over my fear. I bought 2 packs and came to surf for recipes, and this seemed nice and simple. WOW! SO impressed with how these came out!!! Thank you so much. I'll definitely be making these again!

It was okay. Not the best but my family loved it.

I made these twice and both times my family loved them. I used butterfly chops cut in half. The baking time could be slightly less because the first time they were a tiny bit dry.

Nice recipe - but how do you keep the coating on the chops - when I flip them,the coating sticks(using foil on a cookie sheet)DON'T want to use too much oil.

wonderful recipe. Did add seasoning to the crushed crackers though b/c it didnt make much sense to waste seasoing on an egg mixture which only serves the purpose on "glue" basically to keep the crumb coating on. Plus the seasoning is what gives flavor and you want the flavor on the meat

Easy and the most tender chop ever! Definately will be fixing this again!

I had given up on ever cooking pork chops again but decided to try these based on the rave reviews. The reviewers were right; these are delicious! I followed others' suggestions and put seasoning in with cracker crumbs (also added fresh ground black pepper. I have already made these twice and both times. . . YUM!

Great ! My husband said this is the way to do pork chops everytime. I used thick cut boneless chops. Baked them for about 40 minutes. Didn't have onion powder, but used seasoning salt and black pepper. Definitely a wonderful recipe

I have to say this is a regular dinner at our house. We have it maybe twice a month. I have made it with all different thicknesses of pork chops and I must say, if I am going to go way thick (2" or so) I like to soak mine in buttermilk over night. This recipe is relatively simple to make, instead of saltines I like buttery Ritz crackers. Serve along side "Roasted Potatoes with Greens" and you have a wonderful meal!

I thought this was delicious! The pork chops were so moist. I double dipped them in the cracker mix. I also put the seasonings in the crackers, rather than the eggs as some suggested. I added 1/2 tsp Italian seasoning also. My family was very happy with the result! Oh and I didn't cook them for the full time in the oven. Per recommendations by other users, I cooked them about 22 minutes, to the internal temp of 160. Try it!

This was a very easy, very yummy recipe. I gave it 4 stars only because I adapted the recipe to add more flavor and I think the original version would be a bit bland. Like another reviewer, I threw in some garlic salt & other seasonings into some flour, did the flour step first, then the egg dip. After the egg dip, I sprinkled on some seasoning on both sides of the chop before doing the cracker dip, again to add more flavor. Finally, instead of using Saltines (some reviewers said it was too salty) I opted for Trader Joe's "social crackers" which are a basic butter cracker. The result was awesome & I will definitely be using this recipe again. They were light in texture, juicy and moist. I baked them for 20 minutes on each side & they came out perfect.

A big hit with the whole family. They all said "good meal", when they left the table. That HARDLY EVER happens!!

Made this for my anniversary dinner. I got mixed reviews - some liked it, some didn't, no one raved. I followed the recipe exactly.

I always buy pork chops but my family never likes the way I make them - typically Shake and Bake. So I tried this recipe and we were all pretty pleased. Even my hubby who after hearing that I made pork chops opted to have a bowl cereal, changed his mind once I showed them to him - he ate 2! My only thing was that they were a bit salty - I guess from the Saltines -so next time I will use the unsalted ones.

Great! Make this Gluten-Free by using GF bread to make croutons, then crush in a plastic bag. This was wonderful!!

we make this but use red hot potato chips insted and some times slow cook on grill

I was skeptical about this recipe due to the lack of ingredients. But with a bit of pepper thrown in with the other spices it was surprisingly VERY GOOD! Hubby loved it with mashed potatoes and gravy. Will make again. ;0)

Delicious! The only thing I changed was to season the chops with black pepper before breading. These had great flavor throughout. The outside had a perfect crunch to it, while the meat was juicy and tender. We loved these, thank you! :)

Best pork chop recipe ever! This is the only one I use now! Easy, quick, and oh so tasty! Yumm!

Excellent! I followed the recipe exactly and it turned out great. Will definitely make this again.

Recipe was decent. Probably won't make again. Thought the kids would really like the breading but they didn't.

This was very good, but the next time I make it I want to spice it up a little differently. Pork chops were beautifully browned. I served it with some mac and cheese and stewed tomatoes. Perfect comfort food on a cool, fall evening! Thanks for sharing!

These pork chops are sooooooo good. They are fork tender and easy to make. Stuck with the recipe and came out perfectly. This is exactly how my mom used to make hers and our family loved them then and now my family will enjoy mine now. Bon apatite!!

DeWayne thought they were good.....used more oil....did 9 boneless porkchops...used panko breadcrumbs which stuck really well....needed more seasoning...added to the crumbs instead of egg which was good but was lacking something and I even used salt and pepper, next time maybe some tony's.....2 eggs was plenty.

This was great,my family really enjoyed it. My husband was a little skeptic but after trying it requested an extra serving. Made a little change by blending 1/2 onion and 3 cloves of garlic instead of using the powder.

Pretty darn good. I seasoned my pork chops with fresh ground pepper, garlic powder & a little "Tony Chachere's Seasoning" and put them in fridge for about an hour. Fired them in bacon grease from the morning bacon... used saltines & seasoned Italian bread crumbs with added pepper & garlic powder. Put them on a pam sprayed cookie sheet @ 375 and baked for roughly 23-25 mins. They were tender and flavorful. I used thin chops for mine. I will make again. Thanks for recipe & helpful tips.

Very good, and easy. I did add pepper to the egg mixture. Will definately make again.

The pork chops did not come out dry, however they had no flavor. I made the recipe exactly as indicated, I'm not sure what I could have done to give the chops more flavor.

for four pork chops - only use a 1/2 bag of crackers.

I haven't had great luck with pork chops, but these came out REALLY good! I used italian bread crumb. I try not to alter recipes the first time I make them, but this was a "desparation dinner" of sorts and I had to use what was on hand. I also shortened the cooking time to about 20 minutes and they were done perfectly. THANKS for the recipe!

I used panko bread crumbs(on hand) and shaved aged parm, cheddar, and provolone on them for the last 10 minutes. It works for me! Thanks.

Made this recipe for dinner tonight and we loved it. I've always had problems with tough, dry pork chops, but that won't be a problem anymore. These were so moist and tender, you could literally cut them with your fork. This will be my go to recipe for pork chops from now on. Thanks so much for sharing this reacipe AREJAY59.

Mine would have turned black if I didn't mine the oven temp..otherwise, it was good.

recipe was good but i would prefer to decrease the baking time to 40mins at most, so the chops will be moist.

Best pork chop recipe I've tried! Only needed to bake 20 mins. I also only used 1 pkg. of the saltines-it was plenty of coating.