Magic Cracker Mixture On Breaded Pork Chops Food

BREADED PORK CHOPS

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.

CRACKER CRUMB PORK CHOPS

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.

BREADED PORK CUTLETS

Steps:

• In a shallow bowl, whisk the eggs together. Add crushed crackers to another shallow bowl.
• Dap any moisture from the cutlets with a paper towel.
• Add enough oil to cover the bottom of the skillet and turn on the heat to warm it up.
• Rub a light sprinkle of salt and pepper on both sides of each pork cutlet.
• Dip the pork cutlet into the egg, making sure to get it covered on both sides.
• Press the cutlet into the crushed crackers, coating both sides. Lay the cutlet into the hot oil.
• Flip the pork cutlet when it becomes crispy and golden brown. That will take about 5-6 minutes or so. Brown the other side.
• When the pork cutlet is crispy and brown on both sides, and the internal temperature has reached 145 degrees F. It's done. Serve hot.

MAGIC CRACKER MIXTURE ON BREADED PORK CHOPS

Steps:

• Preheat oven to 350 deg F.
• In a food processor blend box of crackers, garlic, dehydrated onions, salt and pepper.
• In a small bowl whisk milk and egg together.
• In a medium bowl place about 1 cup cracker mixture.
• Take pork chop and soak in egg mixture, then cover with crackers.
• Repeat previous step to make breaking extra thick and crunchy.
• Place in casserole pan and place gobs of margarine around pork chops.
• Bake for 30 min and enjoy.

MUSTARD FRIED PORK CHOPS (BREADED)

Steps:

• I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
• In small bowl, mix mayo and mustard, set aside.
• Crush crackers finely, and place in pie dish, set aside.
• Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
• Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
• Use all the crumbs, sprinkling any leftover ones on top, pressing on.
• Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
• Place chops in hot oil that is heated over medium heat.
• Fry for about 8-9 minutes per side til golden brown, only turning once.
• Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
• If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
• But a tad under medium works perfectly every time!
• *I have always used a non-stick pan for these!

BREADED FRIED PORK CHOPS WITH MIXED GREENS

Steps:

• Mix salsa, mustard and 1 Tbsp. mayo until blended.
• Spread chops with remaining mayo, then coat with cracker crumbs, turning to evenly coat both sides of each chop.
• Heat 1 Tbsp. oil in medium nonstick skillet on medium heat. Add chops, in batches; cook 3 min. on each side or until done (145ºF). Remove from skillet. Cover; let stand 3 min.
• Toss greens with salsa mixture. Serve with chops.

SALTINE CRUSTED PORK CHOPS

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.