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READY IN 25 mins

Cracker Pork Chops

Read Reviews (77)

"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!" — LMAHONEY

Ingredients Edit and Save

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Types of Cooking Oil

All about Eggs

Original recipe makes 4 pork chops Change Servings

2 eggs
1/4 cup milk
4 lean boneless pork chops
1/2 (16 ounce) package saltine crackers, crushed

1 cup oil for frying
2 cups water
1 cube chicken bouillon

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Directions

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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Reviews More Reviews

Most Helpful Positive Review

Oct 09, 2003

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.

—Momof2

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Most Helpful Critical Review

Jan 13, 2004

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.

—KERI KENNELLY

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99 Ratings

May 11, 2005

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.

—Rachel

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Jun 28, 2004

Tasted ok but I had to add rub to give it flavor. Next time, I won't drag the chops twice through the crackers. Make sure you get those crackers to CRUMB size in order to cook the chops properly. I, like most others who tried this recipe, did not use 2 cups h2o. Used 1/4 cup with dissolved chicken bullion cube and taste was great. Idea was good, but directions need fine tuning. Thanks for the recipe- I would do it again with the adjustments made!!!

—Bees Mom

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Jul 26, 2006

I tried the pan fried version of this recipe. Following the recipe exactly only led to the breading getting all soggy and falling off the chop during cooking. Will I try this recipe again. Never

—daledesbois

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Jun 05, 2007

Okay so I didn't have Saltines but I did have Captain Crunch cereal. Unbelievable! I can't believe how the sweetness of the cereal flavors the pork perfectly. Mangia bene!

—Jenn Polk

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Feb 20, 2003

I would just like to comment and say you are really putting an effort into it.We usually take the pork chops and dip in eggs then cracker crumbs then fry them.Ofcourse we like making gravy also from it.I usually eliminate the salt and use garlic salt.It gives it a better taste.I fixed my cracker pork chops for my mother who was skeptical and some friends and they loved them.They still rave over it but it was simple to make.Also sautee some onions and add to the gravy also does great.

—DELLA25

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Feb 15, 2005

YUM!! This was very good. I did pan fry the pork chops and added garlic salt, season salt, and some chicken buillon powder to the cracker mix. Then when I removed them from skillet I put pepper and garlic salt on them. They were crispy on the outside and juicy on the inside. YUMMY!!!

—JINKIESSCOOBY

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Nutrition

Calories
452 kcal
23%

Carbohydrates
40.9 g
13%

Cholesterol
169 mg
56%

Fat
17.9 g
28%

Fiber
1.7 g
7%

Protein
29.8 g
60%

Sodium
975 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cracker Pork Chops

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 452
** Calories from Fat: 161

% Daily Value *
** Total Fat 17.9g 28 %
** Saturated Fat 3.7g 19 %
** Cholesterol 169mg 56 %
** Sodium 975mg 39 %
** Potassium 507mg 14 %
** Total Carbohydrates 40.9g 13 %
** Dietary Fiber 1.7g 7 %
** Protein 29.8g 60 %
** Sugars 1.1g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 10 %
** Iron 41 %
** Thiamin 114 %
** Niacin 125 %
** Vitamin B6 50 %
** Magnesium 15 %
** Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.