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 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. I use thick butterfly loin chops that are boneless. These 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.
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.
Secret Pork Chops Your Family Will Love
Ingredients
- 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
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
Amy
June 12, 2019 at 12:01 PMThese pork chops look fabulous. Thank you for the tip of getting just the right amount of breading.
Marilyn
June 12, 2019 at 11:27 PMYou 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!
Amanda Humphrey
August 17, 2018 at 11:31 AMCan you use corn flakes instead of crackers?
Marilyn
August 17, 2018 at 7:46 PMYou 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!
Gemma
April 3, 2018 at 10:02 PMI 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. 🙂
Marilyn
April 3, 2018 at 10:19 PMThank 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!!
Mother of 3
February 10, 2018 at 3:53 PMSounds so yummy and simple!
Marilyn
February 10, 2018 at 6:01 PMThank you Joanne! It is delicious. Enjoy. Have a good weekend.
Dianne
June 1, 2017 at 3:56 PMYummy , these look good , can’t wait to try.
Marilyn
June 1, 2017 at 9:27 PMThak you Dianne. Much appreciated. Enjoy your weeek!
lisa gullette
October 8, 2017 at 6:31 PMJust putting these in the over!! Super excited!!!
Marilyn
October 8, 2017 at 7:04 PMI can’t wait to hear how they turned out! Don’t forget to let me know. Have a great day.
Laurie
April 11, 2017 at 5:36 PMI 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!)
Marilyn
April 11, 2017 at 7:35 PMGreat! 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.
Shirley Wood
December 12, 2016 at 4:35 PMI’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.
Marilyn
December 12, 2016 at 10:21 PMWe eat more white meat than red meat. This one is my favorite! Let me know how you like it! Enjoy!
Dave B
May 12, 2016 at 11:14 AMHi 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?
Marilyn Lesniak
May 12, 2016 at 4:26 PMHi 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!
Dave b
May 12, 2016 at 8:18 PMThanks Marilyn! Awesome web site! Ill let you know how it goes with my toughest and favorite critics.
Marilyn Lesniak
May 12, 2016 at 10:13 PMYou are welcome Dave! Come by anytime.
Dave b
June 1, 2016 at 3:46 PMFinally 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.
Marilyn Lesniak
June 1, 2016 at 5:08 PMDry 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.
Nora
May 23, 2016 at 10:44 PMChops are in the oven, 1st flip and they don’t look golden brown like yours do. 🙁
They are smelling delicious!
Marilyn Lesniak
May 23, 2016 at 10:59 PMHeh 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!
Pat
December 12, 2018 at 3:13 PMYour 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.
Marilyn
December 12, 2018 at 3:20 PMThanks 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!
Frugal Hausfrau
May 2, 2016 at 11:49 PMThese say down home to me! They’re making my hungry! Thanks for linking up with us on Throwback Thursday!
Mollie
Marilyn Lesniak
May 3, 2016 at 8:02 PMI am glad to stir up some good memories Mollie. Happy Mothers Day!
Victoria @DazzleWhileFrazzled
May 2, 2016 at 10:55 PMThese 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.
Marilyn Lesniak
May 3, 2016 at 8:05 PMThe key Victoria is thick chops. They can stand the heat and time it takes to cook thoroughly. Happy Mothers Day!
Keri
May 1, 2016 at 11:59 PMMarilyn, 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!
Marilyn Lesniak
May 2, 2016 at 12:42 PMYou are welcome Keri. Have a blessed week.
Michelle
April 30, 2016 at 7:40 AMThis 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!
Marilyn Lesniak
April 30, 2016 at 3:35 PMI 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!
Kathleen - Bloggers Lifestyle
April 30, 2016 at 12:44 AMThose pork chops look so good, especially crumbed like that. I am with you in making meals without a lot of dirty dishes.
Marilyn Lesniak
April 30, 2016 at 2:22 PMYou are right Kathleen. Being the Mess Hall doesn’t have to be Messy!
Jody Cowan
April 29, 2016 at 4:56 PMI 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!
Marilyn Lesniak
April 29, 2016 at 8:08 PMI m so happy you like these Jody. This is one of my go to recipes when I need something warm and fast!
Cathy Lawdanski
April 28, 2016 at 10:34 PMWe love pork chops & these sound so good!
Marilyn Lesniak
April 28, 2016 at 11:14 PMThank you so much Cathy!
Pamela Shank
April 28, 2016 at 9:54 PMThese 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
Marilyn Lesniak
April 28, 2016 at 11:12 PMThat is a hard lesson Pmela. Over cooking kills them and undercooking can make you sick.
Angela Campos
April 28, 2016 at 9:11 AMYum, 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 🙂
Marilyn Lesniak
April 28, 2016 at 11:11 PMYou are welcome Angela. They are one of my signature recipes.
Sue Donaldson
April 27, 2016 at 10:50 PMsounds delish – i always have a trouble with pork chops drying out – i’ll try these. thanks,
Marilyn Lesniak
April 27, 2016 at 11:25 PMTrick is the thickness and boneless. With the ritz, they will stay moist!
Stephanie P
April 27, 2016 at 7:05 PMThese 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!
Marilyn Lesniak
April 27, 2016 at 9:50 PMI bet they will be delicious Stephanie with gluten free crackers. You will have to let me know how they turn out!
Jess
April 27, 2016 at 1:07 PMThis 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!
Marilyn Lesniak
April 27, 2016 at 9:42 PMThanks Jess. I love your Facebook group.
Martie
April 27, 2016 at 9:40 AMYum…Ritz crackers make the best crust, for pretty much anything! I’ll have to try this one! 🙂
Marilyn Lesniak
April 27, 2016 at 9:34 PMI love how it adds a buttery taste to the top of the chops. Thanks Martie for commenting.
Kelly @RaisingSamuels
April 26, 2016 at 3:55 PMThis looks yummy! Thanks for sharing this delicious recipe with #OMHGWW! Hope you have a wonderful day 🙂
Marilyn Lesniak
April 27, 2016 at 8:06 PMThank you Kelly for sharing your thoughts. I am glad you like it.
Chloe Crabtree
April 26, 2016 at 1:11 PMOur 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!
Marilyn Lesniak
April 27, 2016 at 7:00 PMThanks Chloe for sharing your thoughts. I hope you give them a try!
Marsha
April 26, 2016 at 10:24 AMThat 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.
Marilyn Lesniak
April 27, 2016 at 6:56 PMThe low sodium cracker actually works better than the original. It is less “pasty”. I hope you like it Marsha.
Helen Fern
April 26, 2016 at 10:10 AMLooks really good! Thanks for sharing on the “What’s for Dinner” link up!
Marilyn Lesniak
April 27, 2016 at 2:05 PMYou are welcome Helen. I wouldn’t miss #WhatsForDinner!
Regina L. L. Wells
April 26, 2016 at 9:45 AMRitz Crackers! Love it!
Marilyn Lesniak
April 26, 2016 at 11:13 PMThey do a better job of keeping the meat moist than bread crumbs or corn flakes!
samantha
April 25, 2016 at 11:58 AMHi Marilyn, these sound so yummy with the Ritz Crackers. I love pork chops, thank you for the recipe. 🙂
Marilyn Lesniak
April 26, 2016 at 5:05 PMI love using Ritz instead of bread crumbs. Well, not in Italian food thougg. Thanks Sm!
Mother of 3
April 24, 2016 at 6:55 PMSounds yummy! We love using Ritz crackers in place of bread crumbs it’s always so much tastier and crunchier too.
Marilyn Lesniak
April 24, 2016 at 8:08 PMOnce I substituted Ritz for breadcrumbs I never went back. Glad to hear there is another fan!
Kathryn @ Family Food on the Table
April 24, 2016 at 1:30 PMI 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 🙂
Marilyn Lesniak
April 24, 2016 at 8:07 PMThey are great Kathryn for those busy nights. Open a veggie and applesauce and you are good to go!
Morgan @ Morgan Manages Mommyhood
April 24, 2016 at 8:52 AMOh man, these look unbelievable! Love the Ritz addition!
Marilyn Lesniak
April 24, 2016 at 8:05 PMThank you Morgan. They are fast, cheap, and delicious!
Lindsay
March 30, 2016 at 5:00 PMYum! this looks delicious! i’m trying out this weekend! thanks so much for sharing at Crazy Organized!
Marilyn Lesniak
March 30, 2016 at 9:53 PMThank you Lindsay! I know you will love them!
Sherry Nappa
March 27, 2016 at 8:35 PMWe 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.
Marilyn Lesniak
March 27, 2016 at 10:02 PMI 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.
Frugal Hausfrau
March 26, 2016 at 11:04 AMThese 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
Marilyn Lesniak
March 26, 2016 at 6:08 PMMollie, the Ritz give them thst hint of a buttery flavor just like in the cracker. You have to try these! Thanks for the comment.
Charlotte
March 26, 2016 at 7:47 AMooo 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 🙂
Marilyn Lesniak
March 26, 2016 at 6:07 PMThank 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!
Sandy Sandmeyer
June 15, 2015 at 7:44 PMMarilyn, 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!
Marilyn
June 15, 2015 at 8:03 PMThanks Sandy! Baked is better than fried. How did today go?
Sue
June 14, 2015 at 10:19 PMThese look delicious Marilyn and I never thought of using Ritz Crackers. Its great co-hosting #AnythingGoes link up with you!
Marilyn
June 14, 2015 at 10:41 PMThanks Sue. That buttery salty coating and a bit of applesauce is all you need!
theartinpartyplanning
June 14, 2015 at 8:42 PMMy 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!
Marilyn
June 14, 2015 at 9:44 PMThanks 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!
Linda
June 14, 2015 at 6:48 PMHi 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
Marilyn
June 14, 2015 at 7:08 PMThanks 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!