Crunchy Pan-Fried Pork Chops recipe

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Ingredients

2 large eggs, lightly beaten
2 sleeves buttery round crackers (such as Ritz®), crushed
6 (5 ounce) boneless pork chops, about 1 inch thick
1 cup vegetable oil for frying, or as needed

Nutrition Info

215.2 calories
carbohydrate: 0.1 g
cholesterol: 110.2 mg
fat: 14.5 g
fiber: : -
protein: 20 g
saturatedFat: 4.3 g
servingSize: -
sodium: 57.3 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in one bowl and crushed crackers in another bowl. Dip pork chops, one at a time, into the eggs, then roll in the crackers until well coated. Place on a plate.

  2. Put 1/4 inch of oil in a large frying pan. Turn heat to medium-high and let oil get hot. Toss a few cracker crumbs into the pan, if they start to sizzle the pan temperature is just right.

  3. Place pork chops in the pan and fry until golden brown on the sides, about 10 minutes. Flip and fry until no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer to a paper towel-lined plate to drain excess oil.

Recipe Yield

6 pork chops

Recipe Note

This is one of my favorite recipes. My mother used to make these pan-fried pork chops when I was growing up. They have a nice crunch to them but at the same time are nice and juicy. I hope you enjoy them as much as my family and I do.

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