CRACKER CRUMB PORK CHOPS
Cracker crumb pork chops are tender juicy chops coated in a crispy cracker crumb breading seasoned with herbs, spices, and sweet onions. They're delicious!
Provided by David & Debbie Spivey
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Combine the spices together, making sure that the brown sugar does not clump. I usually put the spices in a small container with a lid and shake them to combine. If clumps form, you can press them out with a whisk or spoon.
- Mince the onions, by chopping the onions by hand as much as you can.
Nutrition Facts : Calories 347 kcal, Carbohydrate 12 g, Protein 27 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 103 mg, Sodium 844 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRACKER PORK CHOPS
Some day I want to own a truck stop and cook this for some truck drivers that are looking for a little home cookin'. This is my recipe for juicy pork chops, you can deep fry or pan fry them, and they are delicious! It may sound strange but trust me they are GOOD!
Provided by LMAHONEY
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 40.9 g, Cholesterol 155.8 mg, Fat 17.9 g, Fiber 1.7 g, Protein 29.8 g, SaturatedFat 3.7 g, Sodium 978.7 mg, Sugar 1.1 g
FAMOUS PORK CHOPS
My family loves these and they fall apart when you cut them with your fork.
Provided by HAULBUR
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 444.2 calories, Carbohydrate 10.6 g, Cholesterol 247.8 mg, Fat 36.1 g, Protein 19.7 g, SaturatedFat 19.1 g, Sodium 334.8 mg, Sugar 1.3 g
HOOSIER PORK-TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
- Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
- Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
- Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
BEST DAMN OVEN ROASTED PORK LOIN
Tender, juicy pork loin roast expertly seasoned and roasted to perfection in your oven for about an hour. This mouthwatering recipe uses all simple ingredients and steps.
Provided by RecipeTeacher
Categories Dinner
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°(F). Line a sheet pan with aluminum foil, spray with a little non-stick cooking spray and set aside.
- Mix all dry ingredients in a small bowl and set aside.
- Trim any excess fat from top of pork loin roast. Place roast on a large plate and coat with Worcestershire sauce, then with dry seasonings. Rub liberally on all sides of the pork.
- Place seasoned pork roast, fat side up, on foil lined sheet pan and place in oven at 425°(F) for 15 minutes.
- After 15 minutes, reduce heat to 375°(F) and continue roasting for about 45 minutes or until internal temperature of the pork is 145°(F) at the center of the roast.
- Remove from oven and tent pork roast loosely with a piece of foil for 5-10 minutes before serving.
BREADED PORK CHOPS
These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to some breaded pork chops tonight? -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 405 calories, Fat 22g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.
CRACKER PORK LOIN
I had my first "cracker" pork loin at a friends parents house and I LOVED it. I am not a huge fan of pork loin but I love it when it is tender, juicy, and flavorful. I love cooking with greek seasoning and pork. I also LOVE serving pork loin with yellow rice. I know it sounds weird but it is oh so yummy. I love to use Cavendar's Greek Seasoning. If you have the sodium free cavendar's you might want to add more salt in your recipe and use a little more of the seasoning. Remember cooking time will vary with the thickness of your meat. I hope you like this recipe as much as my husband amd I do.
Provided by Elizabeth
Categories Pork
Time 27m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- If you have a Mortar and Pestle use it to gind up your Saltine Crackers. You want these to be as fine as you can get. It is ok if you have bigger pieces of the cracker but you really want it the crackers to be finely ground if you can. If you have a food processor use that. Anything will work. So do what works for you.
- I like to season up the crackers so I add salt, pepper and greek seasoning to the crackers. Some greek seasonings do not have salt so please be sure to add EXTRA greek seasoning and a little bit more salt. I liberally add the seasonings to the crackers. I also add the seasoning mixture to my milk and eggs mixture as well. Do what sounds good to you.
- Next you are going to want to Beat 1 egg and slowly add two tablespoons of milk. This is the glue for your meal. This is how your crackers will stick so well to your Pork Loins.
- Put a little Extra Virgin Olive Oil in a Non Stick Pan and turn the heat onto med. high heat. While it is warming up Dredge your pork loins into your eggs mixture and then into your crackers. Be sure that the TOP AND BOTTOM of your Porn Loin has a decent coat of crackers. Then add your pork loins into the pans. You want your pan to be hot but not screaming hot.
- For thin slices of pork loin I usually do about 7 minutes on each side. FEEL FREE to cut the thickest piece of meat you have to see if it is finished cooking. Each side of your pork loin should have a beautiful golden brown color. Remember thicker pieces of pork loin MUST be cooked longer. If you notice that the coating for your pork is browningway too fast drop the heat. Your pan is way too hot and you will not cook this meal properly.
Nutrition Facts : Calories 1239.3, Fat 50.4, SaturatedFat 13.8, Cholesterol 164.7, Sodium 2431.6, Carbohydrate 142.4, Fiber 5.6, Sugar 4.3, Protein 49.2
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