Read reviews (27)
Rate recipe
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 28, 2013 by Deirdre62
I took a bag of Stove Top Stuffing mix and ground it up to cracker crumb consistency in the food processor and used that for breading, delicious.
Reviewed on Feb. 18, 2013 by crclk14
These were pretty easy and quick to make. I didn't have saltines, but used garden vegetable Ritz instead, which actually gave it a nice flavor. With a little added salt at the end, these chops were crispy and pretty tasty!
Reviewed on Dec. 31, 2012 by Astheart
I would recommend to beat the chops first to make them flatter a little; it also makes the meat more tender. Here in the Czech Republic we have a special tool for it; it's like a wooden hammer, but sorry, I don't know how to call it in English. If you toss the chops in flour before you dip it in egg-milk mixture, the coating won't fall off. And it's better to use breadcrumbs but then you must salt the chops and add a little of salt to the egg-milk mixture as well. It's very popular in our country! :)
Reviewed on Dec. 07, 2012 by ahleisha
It was good, I wouldn't rave about it though, needed more spice for my liking even though I took others advice & drudged it in flour with salt & pepper & garlic powder prior to the egg dipping, which made the crackers stay on, I also used some mushroom soup as a gravy over top after I cooked it, My boyfriend & I liked it but if I make it again I will definitely add more salt and seasonings :)
Reviewed on Nov. 25, 2012 by Martysue
I learned this same recipe from my mother and I've been making them like this for over 50 years. They are always perfect! Some things just never lose their appeal.
Reviewed on Sep. 19, 2012 by traciep24
These pork chops were so good!! I cooked them in the pan until they were crispy and then finished them in the oven to make sure they were done all the way through. I will definitely make them again!
Reviewed on Sep. 04, 2012 by dot.obrien
I loved that the outside was crunchy and the inside was tender and juicy.
Reviewed on Sep. 03, 2012 by Gloria Cardona
This is the same way I have been preparing breaded pork chops for 55 years, since my mother taught me. Don't know how many years she prepared chops this way prior to teaching me. I use whole milk, and sprinkle the chops with salt, pepper, and garlic.
Reviewed on Sep. 01, 2012 by Ohio46
I had never done this with pork chops but with chicken which is equally delicious. I zing it up a bit with spices sometimes but old fashioned plain is down home comfort food.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013