Saltine Crusted Pork Chops Recipes

Steps:

• Crush the saltines very fine in a food processor. If you don't have one, crush the crackers in a baggie with a rolling pin.
• Add the cheese, corn starch, and seasonings and pulse a couple of times to mix them in well. Again, if no food processor, add them to the crushed crackers in the baggie and mix well.
• Add the crumb mixture to a pie plate. Dip the pork chops and cover well with the crumbs. Double dip them to ensure a good amount of crumbs.
• In a hot skillet, add 1/4 cup of oil. Pan fry for about 3-5 minutes on each side and both sides are golden brown.
• Remove from pan and cover with foil to keep warm if a gravy is desired.

Steps:

• Place the pork chops between two pieces of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Use the tenderizer side for a few whacks at the end. Sprinkle both sides of the pork chop with salt and pepper.
• Finely crush the butter crackers in a large plastic resealable bag.
• In a small baking dish, combine the flour and cayenne. In a second dish combine the buttermilk and hot sauce. Add the crushed crackers to a third dish.
• Dredge a pork chop through the flour mixture, dusting off any excess, then through the buttermilk, letting excess drip off, and then through the crushed crackers, making sure to coat on each side. Set on a sheet tray and continue with the remaining chops. Rest the chops for 10 minutes in the refrigerator. This will help the breading stick to the chops.
• Fill a large high-sided skillet halfway with vegetable oil and heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
• Using tongs, carefully place the pork chops in batches, into the hot oil. Fry, flipping once halfway through cooking (only if the chops are not submerged), until golden brown and fully cooked, about 8 minutes. Repeat with the remaining pork and serve.

Steps:

• MARINATE pork chops for four hours in refrigerator, in whisked MARINADE ingredients: 1 cup buttermilk, 2 teaspoons unseasoned meat tenderizer; COVER; TURN chops periodically with tongs during marination.
• MEASURE all of the BREADING ingredients into the large bowl of a food processor; PROCESS mixture until finely ground.
• POUR BREADING mixture into a large plastic sealable container or bowl.
• REMOVE pork chops from MARINADE; RINSE and pat pork chops with paper towel.
• PLACE 1-2 coated pork chops into sealable container with BREADING using tongs; SEAL container; SHAKE gently until pork chops are thoroughly coated.
• REMOVE breaded pork chops from container using tongs and place breaded pork chops on a platter; ALLOW pork chops to rest for a few minutes.
• WARM 1/4'' canola oil and/or bacon drippings slowly in a heavy skillet or electric skillet; RAISE heat to medium.
• FOR BONELESS PORK CHOPS: ADD breaded pork chops using tongs; FRY for 8 minutes then turn; REDUCE heat to medium-low; LIFT underside of chops carefully using a metal spatula; FRY other side for 8 minutes; REMOVE pork chops and place on a paper-towel lined platter.
• FOR BONE-IN PORK CHOPS: ADD breaded pork chops using tongs; FRY for 10 minutes; TURN chops carefully using a metal spatula; REDUCE heat to medium-low; FRY other side for 10 additional minutes; REMOVE pork chops and place on a paper-towel lined platter.
• SERVE and enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
• Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

Steps:

• Place biscuit mix and egg in separate shallow bowls. In another shallow bowl, combine the cheese, bread crumbs and rosemary. Coat pork chops with biscuit mix, dip in egg, then coat with cheese mixture. , In a large skillet, brown pork chops on both sides in oil. Cook, uncovered, over medium heat for 10-15 minutes or until juices run clear, turning once.

Steps:

• 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.

Steps:

• In shallow dish, mix Bisquick mix, cracker crumbs, seasoned salt and pepper. In another shallow dish, beat egg and water with fork
• Dip pork into egg mixture, then coat with Bisquick mixture.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, turning once, until no longer pink in center.