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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
   (55)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (13)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
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
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
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
Reviewed Mar. 7, 2014

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

MY REVIEW
Reviewed Mar. 7, 2014

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

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