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