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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 Aug. 31, 2012 by BSailer
Our family has used this recipe for atleast 100 yrs, try it with ground pork patties, or pork tender loin medalions. I use a Mexican blend spice on them also, so good. Becky
Reviewed on Aug. 31, 2012 by raccoon1
I've been making this for years with pork tenderloin that's been tenderized, my husband loves them as a replacement for pork fritters. They are also good with crushed Ritz.
Reviewed on Aug. 31, 2012 by bach72
My sister first made this recipe when she was dating her husband. They have been married almost 49 years. We do not fry them, instead we brown then and then bake in a 350 degree oven for 45 minutes. Very tender and juicy.
Reviewed on Jul. 10, 2012 by jacki DiBello
I did tweek this just a little......I used unsweetened almond milk and whole wheat panko crumbs. I also dusted the pork with organic cornmeal first then dredged with the other ingredients. The breading was nice and crisp. Everyone liked it!
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.
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