Cracker Crumb Pork Chops
Cracker crumb pork chops are tender juicy chops coated in a crispy cracker crumb breading seasoned with herbs, spices, and sweet onions. They're delicious!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 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.
Click HERE to see what minced onions are supposed to look like.
Calories: 347kcal | Carbohydrates: 12g | Protein: 27g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 103mg | Sodium: 844mg | Potassium: 471mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 1.3mg
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