Saltine Pork Chops
Crispy saltine-crusted pork chops with tender, flavorful meat, perfect for a comforting family dinner or weekend special, offering a delightful crunch and savory taste.
Ingredients
Instructions
- Salt and pepper the pork chops.
- Mix eggs with a little water in a bowl.
- Crush saltine crackers until fine.
- Dip each pork chop into the egg mixture, then dredge in crushed saltines.
- Repeat the dipping and dredging process for extra coating.
- Brown the coated chops in a frying pan with oil until golden brown.
- Lay the browned chops in a baking pan.
- Bake at 350°F (175°C) for 45 minutes, covered.
- Uncover and cook for an additional 15 minutes.
- Serve immediately.
Tips & Substitutions
For extra flavor, consider adding spices like garlic powder or paprika to the saltine cracker coating. If you don’t have saltine crackers, crushed corn flakes or panko breadcrumbs can be used as a substitute. To ensure even cooking, let the pork chops rest at room temperature for about 30 minutes before breading. This helps them cook evenly and stay juicy.
Serving Suggestions
Serve the Saltine Pork Chops alongside Mick'S Potatoes for a hearty meal. A fresh salad or steamed vegetables would also complement the dish nicely. For a twist, try pairing with Zesty Cracker Snacks for an appetizer. You can also drizzle homemade gravy over the chops for added richness.
Storage & Reheating
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps maintain their crispy texture. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Saltine Pork Chops contains roughly 91 calories, with 7g protein, 2g carbohydrates, and 6g fat. It is a good source of protein (13% of the Daily Value). Note that it is relatively high in sodium, at 506mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless pork chops for this recipe?
Yes, boneless pork chops can be used in this recipe. Just be aware that they may cook faster than bone-in chops. Adjust the cooking time accordingly to avoid overcooking, and ensure they reach an internal temperature of 145°F (63°C) for safety.
What can I do if I don’t have eggs?
If you're out of eggs, a mixture of 1 tablespoon of flour or cornstarch with 2 tablespoons of water can serve as a substitute for the egg wash. This will help the saltine crumbs adhere to the pork chops, although the texture may be slightly different.
Can I prepare the pork chops ahead of time?
Absolutely! You can bread the pork chops and refrigerate them for up to 24 hours before cooking. Just make sure to cover them tightly to prevent them from drying out. When ready to cook, add a few extra minutes to the frying time if they are chilled.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).