Reviewed: Mar. 28, 2013

Made this for my Iowan mom - and she loved it! I dipped the pork in milk, then flour, then egg, then saltine crackers ground up fine in the food processor. Added garlic powder to saltines and salt and pepper to the flour and meat. Could eat as sandwich or as a country fried type steak with mashed potatoes and gravy. Sky's the limit! Great basic recipe that can be modified with different seasonings and served in different ways. Thanks! And remember to recycle your used cooking oil - don't dump it down the drain.

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Reviewer:

Naturally Red

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jan. 21, 2013

I did not eat any, but my husband thought these were very good. I am from the Midwest and might prefer cracker crumbs, but he is a Southerner and is used to food being breaded with cornmeal. I made as directed with the exception of dipping them in milk rather than water.

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Reviewer:

SOUTHERN TRANSPLANT

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Valdosta, Georgia, USA

Reviewed: Nov. 6, 2011

Just like I remember from back home in Indiana. I did make an adjustment after the first batch. I replaced half of the black pepper with paprika. Excellent!

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Reviewer:

Cheryl H.

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Glen Ellyn, Illinois, USA

Reviewed: Sep. 7, 2011

Used leftover pork rib meat for my first try at these. Husband LOVED it! Said it was the best pork sandwich he'd ever had.

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Reviewer:

slubick

Reviewed: Aug. 11, 2011

Born & raised in Iowa & our family loved this recipe! We moved to Florida 10yrs ago & were so happy to come across this recipe! Just like home!

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Reviewer:

90%ornothing

Reviewed: Aug. 9, 2011

awesome!

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Reviewer:

ErinG

Reviewed: Feb. 7, 2011

Dipped pork in milk then into a flour, saltines, salt, pepper, garlic powder and a dash of onion powder mixture. Fried in olive oil until golden brown. THESE TURNED OUT GREAT! Served with lettuce, tomato and red onions. The taste of the pork was so good no one wanted to add any condiments! Served on fresh soft french rolls from the bakery. Will try again!

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Reviewer:

Emily Baker

Cooking Level: Expert

Home Town: Inverness, Illinois, USA

Reviewed: Jan. 22, 2011

i used panko and buttermilk and cayenne pepper and doble dipped!!! They were awesome!!!

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Reviewer:

Reviewed: Jul. 27, 2010

These are fantastic. We spread on a little horseradish sauce as well. Kicks it up a notch

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7 users found this review helpful

Reviewer:

steve

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Jun. 17, 2010

I was very disappointed in this recipe. I grew up on pork tenderloin sandwiches. I was skeptical about the flour breading from the start, but I was sold by the photo because it looks like a true pork tenderloin. My instinct was correct. The flour breading isn’t right at all. By comparison, this breading is mushy and flavorless. I even fried these in a deep fryer at the recommended temp and could barely get them brown, much less cripsy like you would with cracker crumbs.

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4 users found this review helpful