The Sexier Pork Chop

The Sexier Pork Chop

Allow me to introduce to you The Sexier Pork Chop!

They say sex sells. I sure believe that from my previous blog posting called “Sexy Pork Chops“. There was nothing sexy about my pork chops, but because I used the word “sexy” I have now had 444 views on this blog posting. 88 Re-pins onto Pinterest boards with 18 likes!! All because of the word sexy.

Today I wanted to blog about an even Sexier Pork Chop. This is a recipe I created a long time ago.  David gets a little out of control with these pork chops and his inner pig comes out or maybe it doesn’t… cannibalism?! Never mind!!

These tender and crispy pork chops have the perfect blend of spices to give them a wonderful flavor. This recipe will be a sure favorite at your table.

Here’s how I make The Sexier Pork Chops:

The sexier pork chop: tender crispy pork chops with the perfect blend of spices and wonderful flavor. This recipe will be a sure favorite at your table! | TheMountainKitchen.com

Combine the brown sugar with spices in a small container or bowl. Mix well.

I usually put mine in a small container and shake them with the lid on to combine.

Empty one and a half sleeves of crackers into a zip top bag. Seal tightly pressing out most of the air from the bag. Crush up the crackers into fine crumbs using a mallet or the back of a pan. Pour in about ¾ of the seasoning mixture (more or less there is no science to it) and add the onions to the bag. Toss well to incorporate.

Create a breading station for the pork chops: one bowl with flour, one bowl with an egg, slightly beaten, and one bowl with the cracker crumb breading.

First, dip one of the pork chops into flour; coating both sides of the pork chop. Next, dip the flour-coated pork chop into the egg; coat both sides. Dip the flour and egg coated pork chop into cracker crumb breading. Coat both sides. 

Press the crumb mixture onto the pork chop with your hand to ensure it is coated well. Lie the breaded pork chop onto a plate or platter.

The sexier pork chop: tender crispy pork chops with the perfect blend of spices and wonderful flavor. This recipe will be a sure favorite at your table! | TheMountainKitchen.com

Once all the pork chops are battered, let them sit at room temperature for 5 to 10-minutes. This will help the batter adhere to the pork chop better.

Heat about ¼-inch of olive oil in the bottom of a cast iron or heavy pan. Fry the pork chops, until they are golden brown and done through, about 2 to 3 minutes per side, depending on thickness.

Be sure not to overcrowd the chops in the pan.

Allow the fried pork chop to drain on paper towels while cooling.

Serve warm.

The sexier pork chop: tender crispy pork chops with the perfect blend of spices and wonderful flavor. This recipe will be a sure favorite at your table! | TheMountainKitchen.com

The sexier pork chop: tender crispy pork chops with the perfect blend of spices and wonderful flavor. This recipe will be a sure favorite at your table! | TheMountainKitchen.com

As you can see, I cooked a lot more than 4 to 6 pork chops. You will have to use your best judgment as to how much of the batter mixture to make. I actually used two full sleeves of crackers to make this many. I served mine with some good Ol’ Mashed Potatoes, with chives and snaps (aka green beans). I also threw a few capers on top! 

Enjoy!

The sexier pork chop: tender crispy pork chops with the perfect blend of spices and wonderful flavor. This recipe will be a sure favorite at your table! | TheMountainKitchen.com
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The Sexier Pork Chop

The sexier pork chop: tender crispy pork chops with the perfect blend of spices and wonderful flavor. This recipe will be a sure favorite at your table!
Course Main Course
Cuisine American
Keyword Cracker Crumbs, pork chops, Sexier
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 467kcal
Author Debbie Spivey

Ingredients

  • 1 ½ pounds pork chops thin-cut boneless
  • ½ cup all-purpose flour for breading the pork chops
  • 1 egg lightly beaten, for breading the pork chops
  • cup extra virgin olive oil for frying

Cracker Crumb Breading

  • 1 ½ sleeves Keebler Town House Crackers
  • ½ onion minced
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper

Instructions

  • Combine the brown sugar with spices in a small container or bowl. Mix well.
  • Empty one and a half sleeves of crackers into a zip top bag. Seal tightly pressing out most of the air from the bag. Crush up the crackers into fine crumbs using a mallet or the back of a pan. Pour in about ¾ of the seasoning mixture and add the onions to the bag. Toss well to incorporate.
  • Create a breading station for the pork chops: one bowl with flour, one bowl with an egg, lightly beaten, and one bowl with the cracker crumb breading.
    First, dip one of the pork chops into flour; coating both sides of the pork chop. Next, dip the flour-coated pork chop into the egg; coat both sides. Dip the flour and egg coated pork chop into cracker crumb breading. Coat both sides.
    Press the crumb mixture onto the pork chop with your hand to ensure it is coated well. Lie the breaded pork chop onto a plate or platter. 
  • Once all the pork chops are coated, let them sit at room temperature for 5 to 10 minutes. This will help the batter adhere to the pork chop better.
  • Heat about ¼-inch of olive oil in the bottom of a cast iron or heavy pan. Fry the pork chops, until they are golden brown and done through, about 2 to 3 minutes per side, depending on thickness. 
    Allow the fried pork chop to drain on paper towels, while cooling. 
    Serve warm.

Notes

Extra unused seasoning can be stored up to 6 months.

Nutrition

Calories: 467kcal | Carbohydrates: 11g | Protein: 26g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 842mg | Potassium: 471mg | Sugar: 2g | Vitamin A: 5.5% | Vitamin C: 0.8% | Calcium: 1.4% | Iron: 7.3%
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