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Breaded Pork Chops Recipe

Breaded Pork Chops 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
TOTAL TIME: Prep/Total Time: 20 min. YIELD: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

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.

Nutritional Facts

1 each: 317 calories, 18g fat (4g saturated fat), 92mg cholesterol, 246mg sodium, 12g carbohydrate (1g sugars, 0g fiber), 25g protein .

Reviews for Breaded Pork Chops

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MY REVIEW
karenlperry 251892
Reviewed Jul. 26, 2016

"I used to make pork chops like this all the time except add pepper. Instead of saltine crackers, I like to use Club crackers. Saltines are OK but a little boring. Quick & good!"

MY REVIEW
Jenna092 249872
Reviewed Jun. 28, 2016

"These are tasty and delicious! Not the bone dry and bland pork chops I have had from previous experiences. We love this recipe!"

MY REVIEW
jsabol6 245542
Reviewed Mar. 16, 2016

"these turned out very juicy and delicious!"

MY REVIEW
susaneagan 239985
Reviewed Dec. 22, 2015

"Love these pork chops! My mom used to make them this way too. So glad I found this recipe."

MY REVIEW
Madcity55 237519
Reviewed Nov. 17, 2015

"Ritz crackers was only available at the spur of the moment which turned out to be one awesome dinner. I added a tablespoon of no msg Johnnys seasoning, two tablespoons of whole wheat flour and fresh ground black pepper. This was cooked in canola oil for a little nutty favor that set off the chops perfectly!!"

MY REVIEW
laura1205 233451
Reviewed Sep. 25, 2015

"I love this because it is a quick meat, I add a little spice to it."

MY REVIEW
pwilliams03 233085
Reviewed Sep. 18, 2015

"Would not recommend, followed the recipe to a T, however the flavor was extremely lacking, confused as to why this recipe is rated so highly"

MY REVIEW
redcow 232688
Reviewed Sep. 11, 2015

"Made these chops for supper tonight. Not a fan. I used Ritz cracker crumbs. Coating did not stick that well. Not any flavor! Will not make again."

MY REVIEW
Brilynne1985 231906
Reviewed Aug. 28, 2015

"We loved these pork chops! I'm not a big fan of pork, especially boneless chops but the breading kept these moist. I pounded mine so that they were only about half an inch thick so that they would cook faster. This was my first experience with frying meat and it was an enormous success!"

MY REVIEW
Ceckhardt 231675
Reviewed Aug. 24, 2015

"Amazing, simple and delicious. Will be trying with frosted flakes on a later date to try some sweetness with the pork!"

MY REVIEW
January7 230256
Reviewed Jul. 27, 2015

"This is wonderful! Instead of saltines,I use ritz crackers.I don't cook these often,but it is always a request for my son's birthday."

MY REVIEW
ljrairigh 228551
Reviewed Jun. 26, 2015

"I did not have saltine so I used Club Crackers. Best pork chops I ever made. Everyone raved about them. Thanks for the recipe"

MY REVIEW
dickiefickle 226077
Reviewed May. 8, 2015

"Tasted like bland cardboard <1 star"

MY REVIEW
sarahbaguley101 225979
Reviewed May. 6, 2015

"these are now a family favorite. Easy and super good."

MY REVIEW
healthy4 222096
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
modestcook 217048
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
dheitland 216329
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
Bonnie.Mae 965
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
Cathy5656 1662
Reviewed Sep. 25, 2014

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

MY REVIEW
Sue Zappa 1325
Reviewed Sep. 22, 2014

"Very easy to make & tastes just like the ones my mom made when I was growing up!"

MY REVIEW
hamhock32 690
Reviewed Sep. 19, 2014

"Simple but fantastic!"

MY REVIEW
MurphyNJ 964
Reviewed Jun. 18, 2014

"I made this recipe last night and it was very good. I poured the canola oil into a baking pan, place the coated pork chops in the pan, and baked them in the oven at 350 degrees F. for a total of 30 minutes. I turned them once to make sure both sides browned. They were very good."

MY REVIEW
luigimon 1661
Reviewed Jun. 7, 2014

"I used these big, bone-in chops and baked them at 350 for about 45 minutes. Not sure how to keep that breading on there, and it didn't crisp up but just a little. We put the broiler on it, which gave it some nice color. Probably should have browned them like the other reviewers said. Next time, I will make them as the recipe says, on the stove. But I'll let my husband do the frying..... I always over cook them! The flavor, though, was out of this world!!!"

MY REVIEW
doofy 1600
Reviewed Mar. 7, 2014

"I have made my pork chops for years, this way. The only difference is I add a teaspoon of Italian seasoning to the Saltine crackers."

MY REVIEW
nbohinski 444
Reviewed Mar. 7, 2014

"I've been doing chops like this for years but use Ritz crackers. Very moist, great chops!"

MY REVIEW
readabook 1221
Reviewed Mar. 7, 2014

"I have made these for years. Our family loves them and company does also."

MY REVIEW
greenob 685
Reviewed Mar. 7, 2014

"Great! I used Ritz and olive oil"

MY REVIEW
kathidahl 198313
Reviewed Mar. 7, 2014

""Like Mom used to make" is sure true...this was my Mom's way to cook chops...she is 96 so this is an old time recipe...and SOOOOO good..."

MY REVIEW
cnewt78 1036
Reviewed Mar. 7, 2014

"I love this recipe, the only changes I have made is dipping them into flour (seasoned with a little bit of Cookies Season Salt) before the egg helps to keep the breading on, and I use club crackers instead of saltines. The club crackers give a bit of extra flavor! These are made in our house at least once a week!"

MY REVIEW
Lorriloves2bake 838
Reviewed Feb. 11, 2014

"My Pork chops were "Thick" so I had to cook them A lot longer! After 20 ms they were only at 130 degrees. Next time sear then oven!"

MY REVIEW
valanddansmith 836
Reviewed Feb. 4, 2014

"These were really good... Had trouble keeping the breading on but I think it's mainly because we overcrowded the pan. I like rebelwithoutaclue's idea to brown them and then finish them off in the oven."

MY REVIEW
ViragoWerewolf 477
Reviewed Dec. 7, 2013

"Very delicious, cheap and easy to make. We accidentally got unsalted saltines but it didn't disappoint! If you like flavor get salted and be creative with the cracker crumbs by adding your own spices. Very golden and crispy! Will be making again!"

MY REVIEW
randd4evr 680
Reviewed Oct. 15, 2013

"This is delicious!!! the coating stays crispy..."

MY REVIEW
rebelwithoutaclue 569
Reviewed Aug. 4, 2013

"Ikohutek.......A fool proof method for these chops is easy. Place oil and butter in an iron skillet on high heat. Sear chops 45 seconds on each side. Place skillet in pre-heated oven (400 degrees) w/ pan juices remaining in skillet for 10 min. Crips on the outside and very moist in the middle. I like to add a little paprika and garlic powder to the crushed crackers."

MY REVIEW
JennyG1230 678
Reviewed Jun. 14, 2013

"I made this just as stated. Very good, but I would add a little more seasoning to the cracker crumbs, possibly some garlic and black pepper."

MY REVIEW
Deirdre62 567
Reviewed Feb. 28, 2013

"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."

MY REVIEW
Deirdre62 1511
Reviewed Feb. 28, 2013

"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."

MY REVIEW
crclk14 631
Reviewed Feb. 18, 2013

"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!"

MY REVIEW
Astheart 1460
Reviewed Dec. 31, 2012

"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! :)"

MY REVIEW
ahleisha 1017
Reviewed Dec. 7, 2012

"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 :)"

MY REVIEW
Martysue 157
Reviewed Nov. 25, 2012

"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."

MY REVIEW
traciep24 130
Reviewed Sep. 19, 2012

"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!"

MY REVIEW
dot.obrien 198312
Reviewed Sep. 4, 2012

"I loved that the outside was crunchy and the inside was tender and juicy."

MY REVIEW
Gloria Cardona 835
Reviewed Sep. 3, 2012

"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."

MY REVIEW
Ohio46 198311
Reviewed Sep. 1, 2012

"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."

MY REVIEW
BSailer 963
Reviewed Aug. 31, 2012

"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"

MY REVIEW
raccoon1 985
Reviewed Aug. 31, 2012

"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."

MY REVIEW
bach72 1441
Reviewed Aug. 31, 2012

"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."

MY REVIEW
jacki DiBello 476
Reviewed Jul. 10, 2012

"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!"

MY REVIEW
lesleigh5 322
Reviewed Feb. 7, 2012

"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."

MY REVIEW
marciedarcie 627
Reviewed Jan. 25, 2012

"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!"

MY REVIEW
mamadillo 625
Reviewed Jan. 8, 2012

"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!"

MY REVIEW
kat83 1436
Reviewed Dec. 30, 2011

"I was skeptical of these since they are saltine crackers, but they were sooo good! Will make regularly"

MY REVIEW
dudapverizon.net 123
Reviewed Dec. 28, 2011

"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."

MY REVIEW
kenkaymartz 119
Reviewed Dec. 28, 2011

"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."

MY REVIEW
Floridaysgirl 156
Reviewed Dec. 27, 2011

"Very easy and delicious! Pan-frying did not dry out the pork at all!"

MY REVIEW
Rockamama 566
Reviewed Nov. 11, 2011

"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!"

MY REVIEW
Sweetcuddles 624
Reviewed Nov. 7, 2011

"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!"

MY REVIEW
vjreader13 834
Reviewed Sep. 10, 2011

"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!"

MY REVIEW
smalltowngirl_VA 833
Reviewed Aug. 18, 2011

"These were good and easy. The cracker coating came out perfect!"

MY REVIEW
GavinsNana 887
Reviewed Jun. 1, 2011

"We always had pork chops breaded with saltines while growing up. Got away from doing breading this way and used store bought breadings. Went back to this breading a year ago and its the BEST, no more store bought for me"

MY REVIEW
Gloria Cardona 752
Reviewed May. 28, 2011

"This is almost the exact recipe I have always used, with the exception that I sprinkle the chops on both sides with salt, pepper, and garlic powder. They are delicious."

MY REVIEW
jparsonsrn 563
Reviewed Sep. 1, 2010

"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."

MY REVIEW
ryanswife 474
Reviewed Apr. 7, 2010

"Wonderfull and easy."

MY REVIEW
lkohutek 473
Reviewed Jan. 31, 2010

"I have a hard time with frying things.. How hot should the oil be when placing the chop in the pan? Medium-high???"

MY REVIEW
Supermingo4 118
Reviewed Oct. 29, 2009

"Wonderful, I used ritz crackers instead of saltines though. Loved it!"

MY REVIEW
KatieM1 962
Reviewed Aug. 31, 2009

"these are perfect with white country pepper gravy over the top."

MY REVIEW
jumpyfrog420 960
Reviewed Aug. 19, 2009

"My mom taught me to do this with precooked chicken and then fry them in cracker crumbs

jumpyfrog420"

MY REVIEW
flute1979 1034
Reviewed Aug. 16, 2009

"I would like to know who long resm2007 bakes her chops for?"

MY REVIEW
resm2007 505
Reviewed Aug. 13, 2009

"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."

MY REVIEW
pachelbel 472
Reviewed Aug. 13, 2009

"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."

MY REVIEW
Gloria Cardona 623
Reviewed Aug. 13, 2009 Edited May. 28, 2011

"This is exactly the way I make my breaded pork chops, just the way my Mom taught me. They are delicious this way."

MY REVIEW
cbachtel 831
Reviewed Aug. 13, 2009

"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."

MY REVIEW
lrnshannon 622
Reviewed Jul. 8, 2009

" This has always been my favorite way to cook pork chops. My mom used make them like this. "

MY REVIEW
mleslie 676
Reviewed Jul. 7, 2009

"how can i convert this recipe for 55 people?"

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Wine Pairings

Medium-Bodied White Wine

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