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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 Sep. 01, 2010 by jparsonsrn
This was my first time making fried pork chops and this was super good. The only thing I did different is that I add durkee citrus grill creations seasoning. sprinkling on prior to coating with crumbs. Thank you for a good oldfashioned way to serve pork chops.
Reviewed on Apr. 07, 2010 by ryanswife
Wonderfull and easy.
Reviewed on Jan. 31, 2010 by lkohutek
I have a hard time with frying things.. How hot should the oil be when placing the chop in the pan? Medium-high???
Reviewed on Oct. 29, 2009 by Supermingo4
Wonderful, I used ritz crackers instead of saltines though. Loved it!
Reviewed on Aug. 31, 2009 by KatieM1
these are perfect with white country pepper gravy over the top.
Reviewed on Aug. 19, 2009 by jumpyfrog420
My mom taught me to do this with precooked chicken and then fry them in cracker crumbsjumpyfrog420
My mom taught me to do this with precooked chicken and then fry them in cracker crumbs
jumpyfrog420
Reviewed on Aug. 16, 2009 by flute1979
I would like to know who long resm2007 bakes her chops for?
Reviewed on Aug. 13, 2009 by resm2007
This is also the same way I have made breaded pork chops for the past 55 years. With the exception that I bake them in the oven at a low temperature. I'll have to try frying them on the stove top.
Reviewed on Aug. 13, 2009 by pachelbel
Believe it or not, liver is excellent breaded as well. Pass the liver through milk, seasoned flour, egg and milk mixture then in cracker or bread crumbs. Saute onions separately and add over the top of the liver as you plate up.
Reviewed on Aug. 13, 2009 by Gloria Cardona
This is exactly the way I make my breaded pork chops, just the way my Mom taught me. They are delicious this way.
Reviewed on Aug. 13, 2009 by cbachtel
In order to make this for 55 people, I would pan fry until browned on both sides, then transfer to baking dishes and bake at 350 for 45 minutes, or until no longer pink.
Reviewed on Jul. 08, 2009 by lrnshannon
This has always been my favorite way to cook pork chops. My mom used make them like this.
Reviewed on Jul. 07, 2009 by mleslie
how can i convert this recipe for 55 people?
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