Secret Pork Chops Your Family Will Love
Secret Pork Chops Your Family Will Love ~I love to make these pork chops and now my family is spoiled to any other kind.
Thirty minute meals are the best for me especially when they don’t make too many dirty dishes.
The recipe for these pork chops have been handed down to my family since my husband worked at a nice family restaurant.
I choose to use Ritz Cracker. They are a bit more buttery and salty tase than corn flakes without significantlyraising the sodium and fat levels
I hope you like them!
The trick is to put just the right amount of breading on them or they get too mushy and not crispy.
Do not roll them in the marinade with a heavy hand. I can’t stress this enough.
I didn’t add instructions for large amounts of spices. So what is here gives you a bland chop. Season to taste. And you will want to.
I can’t have spicy or salt due to dietary conditions.
You can add your extra amount of salt and spice either in the milk mix, or at the table.
We add them at the table as everyone likes them with different
I use thick butterfly loin chops that are boneless. This is also key to the success of the recipe.
Don’t skip on the chops you choose.
A boneless and thicker chop will be moister. You will appreciate that I am sure.
The thicker chop also uses less breading and therefore the chops are a bit crisper.
These Thicker butterfly Chops seem to cook up to just the right texture.
When the internal temperature of the chops reaches 150-160 degrees they are done. This cooks them between medium and well done.
Do not under or over cook your chops.
These are the INGREDIENTS you will need:
- 3 complete butterfly pork chops
- 1/2 cup milk
- 2-3 large eggs
- 1 cup smashed Ritz crackers I put them in baggies and pound them with a meat tenderizer
These are the INSTRUCTIONS for preparation:
- Preheat oven to 375 F.
- Add foil to a cookie sheet for the chops and set aside.
- Rinse pork chops thoroughly and set aside on paper towel.
- In two separate bowls, input egg and milk mixture, and then crackers. Beat the eggs with a fork until mixed well.
- Cut the chops in half where joined.
- Take a chop and place in the milk and eggs, poking holes so the milk gets absorbed.
- Take it from the milk and egg dip and put it in the cracker bowl.
- Last, take the chop and roll it in the crackers on both sides, then place it on the cookie sheet.
- Repeat until all chops have been coated.
- Place cookie sheet in middle of the oven for 12-15 minutes. Check, then turn them again for another 12-15 minutes or until done. Cooking time depends on thickness of the chops.
- Let cool, and serve with applesauce and your favorite salad and veggie!
While I am dunking them in the mixture, I poke a fork in them about 10 times to let the milk soak in. I usually move them to a rectangular pan after soaking and let them sit about 3-5 minutes.
When they are done cooking I remove them from the oven but let them sit on the pan.
This allows the chops to set-up and they are easier to cut.
They do not continue to cook as they rest.
Secret Pork Chops Your Family Will Love
Ingredients
- 3 medium complete butterfly pork chops
- 1/2 cup milk
- 2 large Or 3 large eggs
- 1 cup smashed Ritz crackers, I put them in baggies and pound them with a meat tenderizer
Instructions
- Preheat oven to 375 F.
- Add foil to a cookie sheet for the chops and set aside.
- Rinse pork chops thoroughly and set aside on paper towel.
- In two separate bowls, input egg and milk mixture, and then crackers. Beat the eggs with a fork until mixed well.
- Cut the chops in half where joined.
- Take a chop and place in the milk and eggs, poking holes so the milk gets absorbed.
- Take it from the milk and egg dip and put it in the cracker bowl.
- Last, take the chop and roll it in the crackers on both sides, then place it on the cookie sheet.
- Repeat until all chops have been coated.
- Place cookie sheet in middle of the oven for 12-15 minutes. Check, then turn them again for another 12-15 minutes or until done. Cooking time depends on thickness of the chops.
- Let cool, and serve with applesauce and your favorite salad and veggie!
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Our family really wanted to like this recipe. The only change I made was to add Onion Obsession from the Tea & Spice Exchange. I added it as the recipe sounded bland without any spice. Unfortunately like most pork chops it was still too dry even with applesauce. The spice I added it was still bland and hard to chew. FYI I cooked the chops to 120F, only slightly pink. I’m sorry we tried.
I am so sorry Dee to hear this!! I know there are times when both I and other readers have experienced dry chops so I am sure it was a bad experience.
When it has happened to me there were a few reasons I know about.
1. chops were not thick enough or not boneless.
2. The dipping process didn’t have enough holes for the egg dip to pass through.
3. The chops either didn’t marinate in the dip long enough or too long.
4. the chops didn’t have enough dip to soak up.
5. or they weren’t in an even heating part of the oven. (not middle).
All the changes you made shouldn’t have affected the outcome. And I am sure you did all the steps correctly. You obviously paid close attention.
The only thing I can think of is the quality of the chop wasn’t working well for the dip. That I can’t say but I don’t think it was the cause either. I always buy the chops that are on sale.
I wish your experience had been better. If you can think of anything else or try them again let me know please.
As far as bland, I deliberately didn’t put ingredients in the list to spice them up as everyone has their own preferences. I go heavy on whatever spices I add to the dip.
Thank you so much for trying them and for coming back and letting me know. It means a lot to get feedback.
Please enjoy your week and stay safe and warm!
Soggi
Thank you Char for trying these pork chops. I am sorry to hear they were soggy for you. There are a few reasons this can happen. If you use thinner chops and do not decrease the milk mixture, sogginess will be the side effect. Also, if you used frozen chops and then thaw, you actually get more moisture and this can cause sogginess. Lastly, if you use too few bread crumbs, the juices arent absorbed completely. I hope you can give them another try. Please let me know! Have a wonderful week.
Congratulations!
Your post is featured on our Top Ten this week at Full Plate Thursday! Thanks so much for sharing it with us, we have pinned it to our special features board. Hope you have a great day and come back real soon!
Miz Helen
Thank you Miz Helen! I appreciate the opportunity for a bigger reach. Have a great week!
Marilyn….Please check out our link party where I chose you as one of my favorite links. We go live at 8 pm eastern time on Monday. http://www.meandmycaptain.com
Kari
Thank you so much Kari! I am thrilled for the feature. I will be partying soon.
Marilyn, your chops look golden and gorgeous! And I’m now trying to make fewer dirty dishes while cooking, so I love that you mentioned that. #BloggersPitStop
Thank you Jean.these chops are on the menu a few times a month. For the boys, they even become a great lunch the next day! Enjoy your summer and have a great week.
These look terrific! And I agree – 30 minute meals are the best! Thanks for sharing with us at The Blogger’s Pit Stop!
Thank you Roseann. We are spoiled here with fast and delicious. Have a wonderful weekend!
Reminds me of the old fashioned Sunday dinner – Thanks for sharing at the What’s for Dinner party!
Yes, Helen. These pork chops are a great Sunday family tradition. Enjoy your week.
These pork chops look fabulous. Thank you for the tip of getting just the right amount of breading.
You are welcome Amy. Since I am trying to watch my carbs I am making a few chops with no breading. But some unnamed men in my family just adds them to their own. Have a great week!
Can you use corn flakes instead of crackers?
You most certainly can use corn flakes. The crackers I use are not saltines, they are Ritz. They have a buttery taste. But corn flakes are often substitued for them. Enjoy!
I know this was posted a couple of years ago, but I found this through google and made them and my husband LOVED them. I added a little garlic powder, onion powder and salt, but they came out crisp and moist. He added a line of sriracha after cooking as he loves his spice, but this is definitely a recipe I will make again. 🙂
Thank you so much Gemma for coming and updating me!! I am so glad he loves them. My family asks for these a few times a month. I love the additional of the spices. I left them off the main recipe as so many people have different prefernces. The garlic and sriracha are definitely a must in my home. I am smiling right now. You made my night!!
Sounds so yummy and simple!
Thank you Joanne! It is delicious. Enjoy. Have a good weekend.
Thanks for sharing with us at Encouraging Hearts and Home. Pinned.
Thank you for pinning my pork chops Joanne. Have a wonderful weekend!
Yummy , these look good , can’t wait to try.
Thak you Dianne. Much appreciated. Enjoy your weeek!
Just putting these in the over!! Super excited!!!
I can’t wait to hear how they turned out! Don’t forget to let me know. Have a great day.
I have them in the oven now! Will tell you how they turn out, I added some garlic power, salt and pepper(I put garlic in everything!)
Great! I also add my spices but in a recipe I leave it pretty bland. The garlic and salt will add much needed flavor! Be sureto let me know how they tasted.
I’m so glad you had this post in your sidebar because I don’t know how I could manage without it! My hubby loves pork chops and I’m always trying to find a different way to cook them for him. I’ll be making these soon.
We eat more white meat than red meat. This one is my favorite! Let me know how you like it! Enjoy!
Hi Marilyn
Going to try your recipe tonight after boys soccer practice. The chops I already bought aren’t super thick but a medium thickness. The only that concerns me is poking holes in the meat so milk soaks in? Doesn’t that dry them out? My boys have a tough rating system and I don’t want to get chopped. Lol how thick do you prefer to use?
Hi Dave! I buy center cut butterfly chops. They are about twice as thick as bonein. Piming holes allows the milk and egg to penetrate which actually fills those holes. The ritz crackers form a layer on the outside which further keeps those juices locked in. I hope you and the boys enjoy! Let me know. And you won’t get chopped with these chops!
Thanks Marilyn! Awesome web site! Ill let you know how it goes with my toughest and favorite critics.
You are welcome Dave! Come by anytime.
Finally tried these. Followed exactly but not much flavor. I must have done something wrong, a touch dry and like I said not much flavor. I didn’t salt or pepper the chops prior to breading them and putting in oven so maybe that’s it, just a bit bland.
Dry could be either:
Froze the meat, then thawed?
Chops not thick enough? I found center cut boneless do best.
Cooked to long or not in the center of the oven? My oven is electric. Safely cook to 145-160 degrees on a meat thermometer.
I do season them at the table after cooking. Salt, pepper, Mrs Dash or even garlic salt until it meets your taste. The big thing is you didn’t get 2 inches of mushy breading! I tend to do that sometimes. ????????
I am glad you tried them. Practice will get them just right for your taste.
Chops are in the oven, 1st flip and they don’t look golden brown like yours do. 🙁
They are smelling delicious!
Heh Nora. Mine were a tad done. But if they look like breaded they are fine. Crunchy isnt necessary. You are making me hungry!. Good luck!
Your recipe calls for us to cook the chops 10-12 minute, flip, then another 10-12 minutes, yet it calls for 45 minutes of cooking time. Does that mean we need to flip and cook more than once? Hope to cook tonight, but not sure about this.
Thanks for asking Pat. My new rrecipe program sometimes messes up. Depending on the thickness of the chops they should cook 12-15 minutes a time. And then there is a resting time to let the breading set. I hope my changes stay in this recipe. Good luck and let me know how they turn out!
These say down home to me! They’re making my hungry! Thanks for linking up with us on Throwback Thursday!
Mollie
I am glad to stir up some good memories Mollie. Happy Mothers Day!
These look great, esp. after my most recent porkchop fail! I’ve dredged meat in cornflakes and pretzels but not yet Ritz. Will have to try that. Thanks for linking up with Funtastic Friday.
The key Victoria is thick chops. They can stand the heat and time it takes to cook thoroughly. Happy Mothers Day!
Marilyn, these pork chops look great! It’s been a while since I’ve had pork chops, I just may have to make these soon. Thanks for sharing at Sweet Inspiration!
You are welcome Keri. Have a blessed week.
This is my daughter’s favorite recipe for pork chops – breaded. I have now discovered grilling pork chops and we are hooked. Thanks for sharing you yums this week at my party. See you on Monday at Over the Moon!
I love simple breaded the best too Michelle. I have never tried grilled but the season is upon us so I need to give this a try!
Those pork chops look so good, especially crumbed like that. I am with you in making meals without a lot of dirty dishes.
You are right Kathleen. Being the Mess Hall doesn’t have to be Messy!
I can’t wait to try this! It really does sound delicious! I love moist pork chops, well any meat, really. lol I’m so glad I found this on the Home Matters Linky Party! Thanks!
I m so happy you like these Jody. This is one of my go to recipes when I need something warm and fast!
We love pork chops & these sound so good!
Thank you so much Cathy!
These pork chops look delicious and so moist. We have learned not to overcook them! I will try this with the ritz crackers! Nice secret ingredient
That is a hard lesson Pmela. Over cooking kills them and undercooking can make you sick.
Yum, I look forward to trying this! I think the entire family will enjoy it. Thank you for sharing at the Sunday Fitness & Food Link-Up 🙂
You are welcome Angela. They are one of my signature recipes.
sounds delish – i always have a trouble with pork chops drying out – i’ll try these. thanks,
Trick is the thickness and boneless. With the ritz, they will stay moist!
These look tasty and easy. I am going to try them with some gluten free crackers (since I have an intolerance). I think it will work out great. I’m pinning it, too. Thanks for the recipe!
I bet they will be delicious Stephanie with gluten free crackers. You will have to let me know how they turn out!
This sounds amazing! How yummy! Pinned!
I would LOVE for you to share this with my Facebook Group: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thanks Jess. I love your Facebook group.
Yum…Ritz crackers make the best crust, for pretty much anything! I’ll have to try this one! 🙂
I love how it adds a buttery taste to the top of the chops. Thanks Martie for commenting.
This looks yummy! Thanks for sharing this delicious recipe with #OMHGWW! Hope you have a wonderful day 🙂
Thank you Kelly for sharing your thoughts. I am glad you like it.
Our family favorite on pork chops has always been corn flakes, but I am going to try your Ritz crackers as an alternative, sounds delicious! Thanks so much for sharing over at the Celebrate Your Story Link Party! I hope we see you again next week!
Thanks Chloe for sharing your thoughts. I hope you give them a try!
That looks so yummy. I will need to try this since it is might be healthier than using crushed potato chips to bread my pork chops. Ritz makes a low-sodium cracker which might help for those people watching their salt intake.
The low sodium cracker actually works better than the original. It is less “pasty”. I hope you like it Marsha.
Looks really good! Thanks for sharing on the “What’s for Dinner” link up!
You are welcome Helen. I wouldn’t miss #WhatsForDinner!
Ritz Crackers! Love it!
They do a better job of keeping the meat moist than bread crumbs or corn flakes!
Hi Marilyn, these sound so yummy with the Ritz Crackers. I love pork chops, thank you for the recipe. 🙂
I love using Ritz instead of bread crumbs. Well, not in Italian food thougg. Thanks Sm!
Sounds yummy! We love using Ritz crackers in place of bread crumbs it’s always so much tastier and crunchier too.
Once I substituted Ritz for breadcrumbs I never went back. Glad to hear there is another fan!
I bet these will be an instant favorite! I’m all about some quick and easy meals – this sounds perfect for our crazy weeknights and I know we’ll all love them 🙂
They are great Kathryn for those busy nights. Open a veggie and applesauce and you are good to go!
Oh man, these look unbelievable! Love the Ritz addition!
Thank you Morgan. They are fast, cheap, and delicious!
Yum! this looks delicious! i’m trying out this weekend! thanks so much for sharing at Crazy Organized!
Thank you Lindsay! I know you will love them!
We love pork chops! I usually fry them, but I’m always looking for an easier way to make them. I’m going to try your recipe. Thanks so much for sharing your recipe with us at Funtastic Friday.
I m so glad to hear that Sherry! These are so easy and so good! The key is in the thickness. Let me know what you think! Have a great day.
These do look scrumptious! I’ve tried this with saltines but never Ritz! It’s now on my must do, and thanks for bringing this by Throwback Thursday!
Mollie
Mollie, the Ritz give them thst hint of a buttery flavor just like in the cracker. You have to try these! Thanks for the comment.
ooo these look yummy! Pork is one of my hubby’s favourite meals (i’m not very good at them usually) but I love the idea of using ritz crackers for the breading too! what a great idea, thanks for linking to #YumTum this week 🙂
Thank you Charlotte. The key is to keep the breading gooey so it won’t dry out and burn. Let me know how they work out! I inow you will do something wonderful!
Marilyn, these pork chops look so good. My mom used to fry pork chops for us when I was a kid. These look so much better. Thanks for hosting the #AnythingGoes Link Party!
Thanks Sandy! Baked is better than fried. How did today go?
These look delicious Marilyn and I never thought of using Ritz Crackers. Its great co-hosting #AnythingGoes link up with you!
Thanks Sue. That buttery salty coating and a bit of applesauce is all you need!
My husband is a pork chop fanatic! He always gives me a hard time for not making them more. The truth is, I just don’t have a good recipe. I will HAVE to try – maybe for Father’s Day. Thanks for sharing!
Thanks for commenting. These are so easy, and good! The key is in the meat. You want boneless butterfly chops. On the thicker side, like a bottom round steak. They stay moist even tjough they cook to the correct temp inside. Write me and let me know how they are!
Hi Marilyn-
Pinned and on the list to make when we get back to Florida.
The pork is tender there and no matter where I buy it on Long Island it’s chewy.
Thanks for sharing the recipe-
Linda
Thanks Linda! For me, pork has to be tender, completely done but still moist. When you can get it like that it is the best! Enjoy! Ave fun in Florida!