This pie is always warmly received whenever it is presented because it is both light and appealing. a constant fave! You can blend 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice in place of the key lime juice.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
Ingredients
- 2 eggs
- ¼ cup milk
- 4 lean boneless pork chops
- ½ (16 ounce) package saltine crackers, crushed
- 1 cup oil for frying
- 2 cups water
- 1 cube chicken bouillon
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 979 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Not bad. My mom and dad use to do this with ritz crackers and it was delicious. The only thing is they didn’t do the water and bullion thing, that’s going to take away from the crispness. You just add the powder bullion instead in the cracker crumb mix and on the pork chop, along with your other seasonings. You forgot, you still need to season the chops. Just having crackers makes it bland. And I’m not talking about just salt and pepper. Use some garlic and onion powder or even celery flakes or seeds. So many seasonings besides salt and pepper out there that will liven up your food and your food will taste like it’s cooked with love and soul.
I thought I’d shake things up a bit a used Ritz crackers, but somewhere between the oil and water something happened and the batter wasn’t sticking. First go-round, so I’ll have to try it again. The flavor was on point!! Yummmm!!
Delicious!
Well I’ve made a version which my step mother used to make. I just love them this way. They stay moist and juicy. My husband isn’t that crazy about the breading but sometimes I make them and he eats them anyway. Lol
Amazing!! I used Club crackers instead and omitted the water and Boullon. I did following…
Thanks so much, made this yesterday and it turned out great!
the taste was fine, but I don’t like how soggy the outside got. The water made all of the crispy crackers mushy and they fell off. next time I will stop after frying the chops in the cracker mixture.
Simple, easy to make.
First time I fried pork chops with a coating. Turned out very good. I just fried, no water added to skillet. I followed recipe other than I did season after the water with thyme, sage, garlic & black pepper to taste. Very tasty, tender & moist. Also I used boneless pork chops’s less than 1/2″ thick.
This was fantastic but I should say I made a couple changes. I rinsed and patted dry the pork chops. Then I seasoned both sides with salt, pepper, garlic powder and onion powder. The crackers I uses were keebler club crackers. Pan fried the chops in oil til browned on both sides and then popped in the oven to finish at 350 degrees. Perfect. Juicy and delicious with awesome flavor. Fiance and daughter agreed it’s a keeper
I agree that the recipe calls for too much water and it makes the bottom of the chops soggy (that were previously nicely browned). I would use less water, or take the chops out of the pan after frying them and top it with the sauce when serving. I added some seasoning mix and garlic because it needed a bit more flavor. I would make it again with a few tweaks, my family liked it overall. I served it with quinoa & broccoli.
it will also work if you don’t add water just put a lid over your skillet and let them steam. If that is the way you like your chops!
Skip the part about adding water! It turns the crumbs into a soggy mess, which also killed the flavor. I’m sure it would have a better taste if it were deep fried.
I fried mine in coconut oil, then added the chicken broth. they were tender and juicy.
All the chicken broth it did was ruin the crispy cracker crust. Also they need some seasoning in the crumbs.
Yum!! I fry panned it… so i omitted the water and bouillion cube (that i didn’t have)… And I used tollhouse crackers, that were a garlic herb that i had gotten on sale rather than saltine crackers…oh so good! I also omitted the cayenne, I was worried be too spicy on top of the paprika. Delcious! I 100% recommend double dipping in the crumbs though. Thanks for the share!!
Ugh! Skip the water! Just made the pork chops soggy. Trying to redeem them now in the oven. Hopefully dinner will be saved.
I used Keebler Club Crackers and omitted the water adding step. O.M.G. it was AMAZING!! I can’t wait to tey this on my chicken! Thanks for sharing!
my husband did enjoy this recipe even our other housemates enjoyed it too even if theres a lot of process its worth it for me! 🙂
Adding the water they went from nice and crispy to soggy and the coating falling off. Could also use some more seasonings.
Everything was going great until I added the 2 cups of water to the skillet. I knew it wouldn’t absorb all that water, and it didn’t. The chops were nice and brown and crispy after frying, then turned all soggy in the water. Most of the nice coating came off in wet slabs. My family politely ate it and didn’t complain, but I will never serve this dish again.