1 ½sleevesKeebler Town House Crackersabout 1 ½ Cups (Original Light and buttery)
Seasoning Spice Blend
1teaspoonfresh cracked black 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.
Click HERE to see what minced onions are supposed to look like.
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