I found an amazing recipe for pork chops and had to share them. You could also use boneless skinless chicken breasts, too. That’s what I plan to try next. The breading is so delicious. I am serious. I was eating the little bits left in the pan straight from the pan. Yep. Standing at the stove, eating bits of fried crackers. Don’t judge me.
Cracker Breaded Pork Chops
2 eggs
1/4 cup milk
4 lean boneless pork chops
1/2 (16 ounce) package saltine crackers, crushed
1 cup oil for frying
2 cups water
1 cube chicken bouillon
In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated. Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.
YUMMY! <br />I have one like this.. a little different, but oh so good!!<br /><br />These look great!
My Dad would go insane over these; he is a real lover of pork.
Oh yummy! I am going to have to try these. We have tons of pork chops left from our pig and I am always trying to come up with new ways to cook them. Thanks for sharing!
Love your blog! I myself made a cracker breading for my chicken the other night much similar to yours and it was absolutley delish! I was eating it cold the next day outta my fridge!
I tried this recipe on chicken tenders and received so many compliments on them! Thank you for the great recipe- I love reading your blog!