Cracker Pork Chops

Cracker Pork Chops

85 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
LMAHONEY
Recipe by  LMAHONEY

“Some day I want to own a truck stop and cook this for some truck drivers that are looking for a little home cookin'. This is my recipe for juicy pork chops, you can deep fry or pan fry them, and they are delicious! It may sound strange but trust me they are GOOD!”

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Ingredients

Adjust Servings

Original recipe yields 4 pork chops

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Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (85)

Rate This Recipe
KERI KENNELLY
73

KERI KENNELLY

If I hadn't added the two cups of water that the recipe called for after pan frying these, I think that we would have really liked this. There's no way that 2 cups of water is going to disolve/absorb into the chops in 20 minutes. I gave it 30 minutes and the chops went from nice and crisp to soggy...and dry on the inside. If I made these again I think I'd take the chops out of the pan after cooking, make the gravy and then maybe put the chops in the gravy to finish cooking. Or, just cook them through in the beginning and top them with the gravy on the dinner plate.

Rachel
72

Rachel

This is more work than it needs to be. Simply dip the chops in seasoned egg mixture, bread with finely crushed cracker crumbs and fry in butter or margarine. They will be crisp on the outside, yet tender and moist on the inside. My mother has been making pork and chicken this way for 40 years.

Momof2
38

Momof2

Capt N these are my mom's exact pork chops. I loved these things growing up. I was so glad to see them on here...I always deep fry. Not the healthiest, but they always turn out great. Thanks for posting.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 452 cal
  • 23%
  • Fat
  • 17.9 g
  • 28%
  • Carbs
  • 40.9 g
  • 13%
  • Protein
  • 29.8 g
  • 60%
  • Cholesterol
  • 169 mg
  • 56%
  • Sodium
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

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Baked Pork Chops I

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