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Saucy Breaded Pork Chops

 Saucy Breaded Pork Chops
Margaret Wood in Montrose, Pennsylvania passes along her mother’s tried-and-treasured recipe for tender pork chops. “I remember she served this with mashed potatoes smothered in the luscious sauce, green beans and applesauce for a quick, easy meal that was always one of dad’s favorites,“ Margaret recalls.
2 ServingsPrep/Total Time: 30 min.


  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 bone-in pork loin chops (1 inch thick and 7 ounces each)
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup crushed saltines (about 15 crackers)
  • 3 teaspoons butter, divided
  • 3 teaspoons canola oil, divided
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons cider vinegar
  • 1/4 teaspoon ground mustard
  • 1/4 cup chopped onion


  • In a resealable plastic bag, combine the flour, salt and pepper. Add
  • pork chops, one at a time, and shake to coat. In a shallow bowl,
  • beat egg and water. Dip chops in egg mixture, then coat with cracker
  • crumbs.
  • In a nonstick skillet, cook pork in 1-1/2 teaspoons butter and 1-1/2
  • teaspoons oil over medium heat for 10 minutes.
  • Meanwhile, for sauce, combine the ketchup, brown sugar, vinegar and

2 of 2

Saucy Breaded Pork Chops (continued)

Directions (continued)

  • mustard in a small saucepan; bring to a boil. Reduce heat; simmer,
  • uncovered, for 2 minutes. Set aside and keep warm.
  • Remove chops from skillet. Saute onion in remaining butter and oil
  • for 1 minute. Return pork to the pan; top with sauce. Reduce heat;
  • cover and cook for 8-10 minutes or until a meat thermometer reads
  • 160°. Yield: 2 servings.
Nutritional Facts: 1 pork chop with 1/4 cup sauce equals 519 calories, 25 g fat (8 g saturated fat), 198 mg cholesterol, 804 mg sodium, 38 g carbohydrate, 1 g fiber, 36 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.