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Breaded Pork Chops Recipe
Breaded Pork Chops Recipe photo by Taste of Home

Breaded Pork Chops Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup 2% milk
  • 1-1/2 cups crushed saltine crackers
  • 6 boneless pork loin chops (1-inch thick and 4 ounces each)
  • 1/4 cup canola oil

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.

Directions

  1. In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
  2. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Breaded Pork Chops in Taste of Home June/July 1993, p37

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Breaded Pork Chops

AVERAGE RATING
   (62)
RATING DISTRIBUTION
5 Star
 (45)
4 Star
 (14)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 5, 2015

"Just now made these for my family and I am very impressed!! I did cook them for quite a bit longer than the recommended time on a lower setting due to having really thick chips. I dont think I"ll ever use flour or even bread crumbs again. LOVED IT!!!"

MY REVIEW
Reviewed Jan. 6, 2015

"I haven't made these yet. Is frying 4 to 5 minutes per side really long enough? Are they tender? How hot is the frying pan?"

MY REVIEW
Reviewed Dec. 29, 2014

"I have been making these for years to rave reviews. Tonight I used an electric skillet for the first time and they were excellent. Also, instead of cracker crumbs, I always use Italian bread crumbs (I like Progresso). Go easy on the added salt. Also, I fry in sweet butter, not oil. One other thing; I keep the egg and milk separate ... dip in milk, then in beaten egg, then in bread crumbs. After browning, I always cover for the rest of cooking. It keeps the moisture in."

MY REVIEW
Reviewed Oct. 5, 2014

"Easy enough for inexperienced cooks and tastes delicious! My husband and kids loved them. They even ate all the leftovers. Don't think they will want pork chops cooked any other way again."

MY REVIEW
Reviewed Sep. 25, 2014

"Very good. Very quick. Very easy. And keeps the pork chops moist."

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