Reviewed: Jan. 19, 2009

I really liked the recipe. I see most felt the first step of coating the meat in crumbs was useless but it actually makes a glue for the crumbs to stick to so you get an even coating that will not blow off while frying. only i used flour on the first coating then egg then club cracker crumbs. the deglazing process makes a nice sauce if you add a tsp of butter. my husband really liked it for a change of pace. thanks

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donna monti

Cooking Level: Professional

Home Town: Franklin Square, New York, USA

Living In: Southampton, New York, USA

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Reviewed: Jul. 23, 2008

These pork chops were the best! They were crisp & juicy! How ever, I used 1/3 flour,half a pack of crackers, & a handful of captin crunch cereal.. & it was great!!!! I will be making this again(:

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Gabby

Cooking Level: Expert

Living In: Garland, Texas, USA

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Reviewed: Jun. 12, 2008

These were the best pork chops I've ever made. My husband loved them!

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mrenaes

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Reviewed: Apr. 11, 2008

This recipe is so good! We have made it again and again. I skip the last step and just simply deep fry them. The only thing I did was season the chops with pepper and salt before the crackers and I added garlic powder to the cracker mix just to give it more flavor. Great with mashed potatos and gravy :) Yummmm!! Thanks for a wonderful recipe :)

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Mishenko

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Reviewed: Feb. 29, 2008

This was a lot of mess (I hate dipping and then frying in batches) but my family absolutely loved this. It was good. I did the fry (dry) method and also seasoned the saltines. It was a huge hit!

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MIASMAMA

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

DON'T GO OPENING THAT TRUCK STOP JUST YET, CAP'N

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janet

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Reviewed: Jan. 15, 2008

Yummy! Yummy! I made these and they were super easy and fast. I didn't add the water and chicken bouillon because I wanted them crispy! Just make sure you season the pork chops! Thanks for a great and cheap recipe. I am going to make them tonight with pork cube steak to make it a super cheap meal!

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proudmommaof2

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

Living In: Bedford, Texas, USA

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Reviewed: Jan. 7, 2008

These were great. I didn't make the gravy because I didn't want my pork shops to be soggy, so I just fried them instead. They have the best taste.

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Lisa

Cooking Level: Expert

Home Town: Gardendale, Alabama, USA

Living In: Fultondale, Alabama, USA

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Reviewed: Dec. 5, 2007

What a change up recipe for pork chops. OMG my kids and hubby went cu coo for these chops!!! I will be adding this to the must have list in this family!! Tanks from Taddertalk

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taddertalk

Cooking Level: Expert

Living In: Beckley, West Virginia, USA

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Reviewed: Nov. 16, 2007

I did not add the water they turned out great! I will make these again.

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MCPARKER

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Reviewed: Sep. 18, 2007

This is GREAT, I have cooked it both ways but remember to season your pork chops if your not cooking them in the skillet with the bouillon.

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Julie

Cooking Level: Expert

Home Town: Hope, Arkansas, USA

Living In: Emmet, Arkansas, USA

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Reviewed: Aug. 2, 2007

These pork chops were very tasty. I didn't make the gravy, because no one in my family cares for it. I will definitely make these again.

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JATUMLIN

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Reviewed: Jul. 24, 2007

For goodness sakes DON'T Add the water, if you want gravy take up the chops and the chunky stuff left in the pan make your gravy then add the chunky stuff back in right before serving your gravy. it a nice favor burst in your gravy. grandma taught me right!

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JJfanOH

Cooking Level: Expert

Home Town: Marengo, Ohio, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jul. 13, 2007

EASY!!!! My daughters actually ate their entire serving! The pork chops were so moist and the taste was so unique! And did I mention that it was EASY to make?

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Paleosun

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Reviewed: Jul. 7, 2007

Superb! We choose the frying only method -- leaves a great coating and tender chops. I like to serve it with mashed red potatoes and bacon and onion green beans. Healthy? Maybe not, but there are NEVER leftovers!!!

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dkennedy

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 5, 2007

I made this for dinner tonight, and it was great. I used ritz crackers and added pepper and garlic powder to the crumbs. I had thin-sliced chops, dipped them in egg, cracker mix, back in the egg, and in the cracker mix a second time. Then I pan-fried them and drained them on paper towels. They were a big hit with my kids, even my two year old who refuses to eat any meat other than chicken nuggets! The pork chops were very crisp on the outside, nice and juicy on the inside. I skipped the sauce-making step because it didn't sound too appetizing to me, but will make pork chops this way again for sure.

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A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

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Reviewed: Jun. 5, 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!

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Jenn Polk

Cooking Level: Expert

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Reviewed: Jun. 5, 2007

This was great but used Ritz crackers instead of saltine crackers and kept them warm until time to eat and added the gravy on top then. Thumbs up with this one. Thanks, dhadler Hope this was helpfull.

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DHADLER

Cooking Level: Intermediate

Home Town: Menasha, Wisconsin, USA

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Reviewed: Apr. 22, 2007

AMAZING!! A+++...I did the pan fried version, they turned out cripsy and D-LISH, not chewy at all!!

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fawn marie

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Reviewed: Aug. 29, 2006

Oh my goodness! I was kind of "ifs" about saltine crackers as the breading/coating...but oh my goodness! It turned out very delicious! I thought my son would never stop eating dinner last night... Thank you for sharing this wonderful but yet simple recipe...

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CHEFBONZAI

Cooking Level: Intermediate

Home Town: Nabua, Camarines Sur, Philippines

Living In: West Sacramento, California, USA

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Cracker Pork Chops

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