- 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
- 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.
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Breaded Pork Chops
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"Tasted like bland cardboard <1 star"
"these are now a family favorite. Easy and super good."
"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!!!"
"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?"
"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."