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These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to them tonight? —Deborah Amrine, Grand Haven, Michigan
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.
Originally published as Breaded Pork Chops in Taste of Home June/July 1993, p37
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Feb. 07, 2012 by lesleigh5
My husband could not believe that Saltine crackers could make pork chops sooooooo good! I season chops with garlic salt and onion powder and then coat them in flour before the egg wash. It bumps the recipe up to a 5-star.
Reviewed on Jan. 25, 2012 by marciedarcie
Yep, it was good. I read all the reviews first and couldnt decide if I should use the crackers or bread crumbs like other people so I used both! It was good!
Reviewed on Jan. 08, 2012 by mamadillo
Rather than Saltine's, I used Italian-style bread crumbs. When cooking, I added a bit of water to the frying pan and covered it tightly. The resulting steam made the pork chops fork-tender!
Reviewed on Dec. 30, 2011 by kat83
I was skeptical of these since they are saltine crackers, but they were sooo good! Will make regularly
Reviewed on Dec. 28, 2011 by dudapverizon.net
Answer to Rockamama's question:To prevent the breading from separating from the chops, dust the chops first with flour or cornmeal before dipping into egg. Let the chops sit for a bit to allow the breading to dry. When frying, do not move the meat around the pan until breading has set and browned a bit. Good luck.
Reviewed on Dec. 28, 2011 by kenkaymartz
Made this recipe for dinner last night and it was delicious. I did find that I needed a few more cracker crumbs. They browned beautifully and were crisp on the outside and juicy and tender.
Reviewed on Dec. 27, 2011 by Floridaysgirl
Very easy and delicious! Pan-frying did not dry out the pork at all!
Reviewed on Nov. 11, 2011 by Rockamama
Saltines make the BEST breading for pork chops! I wish I knew how to prevent the coating from separating from the chops as they fry, though. These are so delicious!
Reviewed on Nov. 07, 2011 by Sweetcuddles
I made this tonight and it was delicious! I used to make my pork chops with egg and flour, but now I will always make them like this. I used original saltine crackers, which already have salt on them. I crushed them, then added black pepper, a teeny bit of chili powder, & garlic powder to the crumbs. And they browned so beautifully! Mmmmm!
Reviewed on Sep. 10, 2011 by vjreader13
These porkchops are great! I did make a couple of minor alterations. I used seasoned bread crumbs, and I browned them and then baked to complete. I served with homemade mac and cheese and a veggie - perfect meal!
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