Breaded Pork Chops


Pork chops:



Eggs For Dipping:

Saltines For Breading:



  1. Place a sheet of waxed paper in the bottom of a 9x13-inch rectangular pan. Tear off another sheet of waxed paper and set aside with pan.
  2. Crush saltines into a shallow bowl or pie plate. About 1 sleeve or about 35 to 40 saltines will make about 2 cups of crushed saltines. Set aside.
  3. In a separate shallow bowl or pie plate, beat 2 eggs and set aside.
  4. Spread ½ cup flour onto the bottom of a plate, set aside.
  5. Season pork chops with salt and pepper.
  6. Dredge each pork chop in the flour until evenly coated.
  7. Next, dip the flour coated pork chop in beaten egg until completely coated.
  8. Place each pork chop in the shallow bowl of crushed cracker crumbs. Turn over several times until the pork chop is completely coated with cracker crumbs.
  9. Place two pork chops on top of the waxed paper in the 9x13-inch rectangular pan.
  10. Cover the first 2 pork chops with the second sheet of waxed paper.
  11. Place the last 2 pork chops on top of the second sheet of waxed paper.
  12. Cover and refrigerate the breaded pork chops 1 to 2 hours.
  13. Remove pork chops from the refrigerator approximately 30 minutes before cooking.
  14. Heat the oil on medium in a large skillet. Cast iron is a great choice for this type of cooking.
  15. Place the pork chops in the skillet.
  16. Cook for approximately 5 to 10 minutes on each side until pork chops are a nice golden brown and a knife pierces the meat easily.
  17. Remove to a platter and serve.


Makes 4 pork chops.

Refrigerating the breaded pork chops for at least an hour before cooking will help ensure that the breaded coating sticks to the meat during cooking.

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