Reviewed: Jan. 8, 2007

This recipe was a hit with my family! Definitely a keeper. Make sure to use adaquete oil, so that the crackers create a uniform crust! Very yummy!

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BeckiW12

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Reviewed: Dec. 3, 2006

Very easy to make! I loved this recipe would def cook again...thanks for sharing =)

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Speedgoofysgirl

Cooking Level: Expert

Living In: Cypress, Texas, USA

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Reviewed: Oct. 4, 2006

Very good - family ate them all and requested again, which is a first for pork chops.

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Endiqua

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2006

Great pork chops! Only i have one suggestion... reason i only gave 4 instead of 5 stars. I would put the seasonings into the cracker crumbs instead of the egg so the flavor sticks better. Also add italian seasoning and a pinch of salt and pepper. Yummm!!!

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JOLENE7

Cooking Level: Intermediate

Home Town: East Islip, New York, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Sep. 14, 2006

Pretty good recipe! Simple enough, however, for me it was not my favorite pork chop recipe. The breading on one side stuck to the pan while baking. Not bad at all, but not great. Thanks for sharing the recipe! :]

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Lorielle

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

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Reviewed: Aug. 29, 2006

it was okay. like prevously stated it was really like a shake n' bake mixture. tastes good but was looking for something a little different

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kelly

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Reviewed: Aug. 29, 2006

My wife made this with no changes, and it was definitely a keeeper.

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druzgal

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 26, 2006

I made these the other night FANTASIC! Even my picky 12 yr old loved them and he doesn't like pork. Thanks for a great recipe!

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UKLAINE

Cooking Level: Intermediate

Home Town: Mildenhall, Suffolk, England, U.K.

Living In: Peoria, Arizona, USA

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Reviewed: Aug. 12, 2006

There wasn't anything unusually special about this recipe for us -- agreed it tasted like typical breaded chops.

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Bosco's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2006

Yum! These turned out very good. I substituted egg substitute (1/2 c.) and used reduced fat Ritz crackers, thicker chops and olive oil. Will definitely make these again.

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Pam

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 2, 2006

My family didn't care for this recipe. Too much like shake-n-bake.

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Noonie

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Reviewed: Jul. 26, 2006

It's good and easy to make! My husband loved it!

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Ira1216

Cooking Level: Beginning

Home Town: Makati, National Capital Region, Philippines

Living In: Sherman Oaks, California, USA

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Reviewed: Jul. 26, 2006

Excellent, everybody in the family loved these pork chops!

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melanie

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Reviewed: Jul. 19, 2006

Quick and easy and tastes great!

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Jessie

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Reviewed: Jul. 12, 2006

These are great when you are in the mood for a little comfort food. I used thicker pork chops and followed the recipe exactly. They turned out perfectly.

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Jeanelle

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 27, 2006

These were good pork chops. My husband made them for me and I first thought that I was eating fried chicken. It has that similar taste.

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Kerri

Cooking Level: Intermediate

Home Town: Agency, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 19, 2006

Delicious! My hubby and I don't eat a lot of pork because we never can find a recipe that works with them but this hit the spot! The only alterations I made was I used pork sirloin steaks instead of chops and olive oil instead of vegetable oil. My husband also doesn't care for saltines much but he raved about the "batter" on this pork! Will definitely add this to the recipe box! Thanks for sharing.

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mwhdmiller

Cooking Level: Expert

Home Town: Modesto, California, USA

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Reviewed: Jun. 13, 2006

Juiciest pork chops I've ever made! Crunchy coating and tender meat - wonderful & simple recipe!

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NORTHERNRN

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Reviewed: Jun. 5, 2006

I made this on a really hot day and did not want to turn on the oven, so I cooked them longer in the skillet. Also, like some other reviewers, I used Ritz crackers because that is what I had on hand. I thought it was an excellent coating for pork, but I think next time I will use it on pork tenderloin I have pounded thin, and that way, it will be easy to cook through in the skillet.

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TAMESHREW

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Stilwell, Kansas, USA

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Reviewed: May 2, 2006

Good recipe, to save time, I pound the pork chops with a meat tenderizer, then frying is sufficient enough to cook without baking. Sometimes I add some corn flake crumbs to the saltine mixture for color but not too much or it will taste too plain. I have used this on chicken breasts (also pounded thin) and this is my family's favorite meal.

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