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:
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.
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.
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!
Cracker Crumb Pork Chops
- 1 ½ pounds pork chops (6) ½ - 1-inch thick
- ½ cup all-purpose flour for breading the pork chops
- 1 egg slightly beaten, for breading the pork chops
- ⅓ cup extra-virgin olive oil for frying, (divided)
Cracker Crumb Breading
- 1 ½ sleeves Keebler Town House Crackers about 1 ½ Cups (Original Light and buttery)
- ½ onion minced well
Seasoning Spice Blend
- 1 tablespoon brown sugar
- 1 teaspoon sweet paprika
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Combine the spices together, making sure that the brown sugar does not clump. I usually put the spices in a small container with a lid and shake them to combine. If clumps form, you can press them out with a whisk or spoon.
- Mince the onions, by chopping the onions by hand as much as you can.
Combine the cracker crumb breading:
- Empty one and a half sleeves of crackers into a gallon size 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. Continue to crush up the crackers until you have uniform size bits of crumbs. You should have about 1 ½ cups of cracker crumbs.After the cracker crumbs are made, pour in the seasoning mixture and add the onions to the bag. Zip the bag and toss well to incorporate. Use your hands to massage the crumbs to work out any clumps that may form.
Make a breading station:
- Create a breading station for the pork chops: one bowl with flour, one bowl with the slightly beaten egg and one bowl with the cracker crumb breading.First, dip one of the pork chops into the flour and flip it over a couple of times. Coat all sides of the pork chop well with a thin layer of flour.Now, dip the flour-coated pork chop into the egg; coating all sides.Dip the flour and egg-coated pork chop into cracker crumb breading mixture. 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. Repeat this process for the rest of the pork chops.Once all the pork chops are battered, place the platter in the refrigerator for 5 to 10 minutes. This will help the batter adhere to the pork chop better.
Cook the pork chops:
- Add about ¼-inch of olive oil to the bottom of a cast iron frying pan or heavy skillet and warm over medium-high heat.Add two to three pork chops to the heated oil, making sure not to overcrowd the chops in the pan.The pork chops will more than likely have to cook in batches. Adding too many pork chops to the pan will become soggy and will not brown as pretty.Fry the pork chops, until they are golden brown and done through, about 3 to 5 minutes per side, depending on thickness.Remove the pork chops when they are done and allow them to drain on paper towels while cooling.Add the remaining oil to the pan when cooking the second batch, if needed. Cook the second batch as the one before.
- Serve warm with your favorite sides.