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!!!
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!!!
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.
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.
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.
