I’ve got a little bit of a story about this new crispy pork recipe. The first time I made it my 11-year-old was at a friend’s house so she didn’t get to try it with us. So, I hesitantly sent her leftover pork cut up (and cold!) in her lunchbox the next day. I thought she might not know what it was, but I honestly didn’t have anything else good I could easily pack so I just crossed my fingers and sent it anyway.
When she got home from school I was relieved to see her lunchbox was empty and she was very inquisitive about the “steak” I sent her. And since then she’s asked me several times to make it again! I was thinking wow, she must love it more than I ever thought she would if she’s only had it cold and can’t wait to have it again! So I was thrilled to be able to appease her request by making the beloved mystery “steak” for her again last week. Gotta love a win like that in the kitchen. :) And I know you’ll love how quick and easy this one is and the fact that it uses whole-grain crackers (along with some seasonings) for the crust. It’s definitely a good one to add into your weeknight meal rotation. Enjoy.
Other Pork Chop Recipes You Might Enjoy
- Creamy Braised Pork Chops (or Chicken)
- Easy Braised Cajun Pork Chops
- Unstuffed Pork Chops
- Rosemary Pork Chops with Roasted Garlic
Crispy Pork with a Cracker Crust
- 14 whole-grain crackers such as Triscuits or the Back to Nature version
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme dried
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil divided
- 4 pork chops boneless and thin, about ¾” thick
- parmesan cheese freshly grated (or homemade honey mustard sauce)
- In a food processor pulse together the crackers and spices (all the way down to the pepper) until crumbly. Spread on a large plate and set aside.
- Coat both sides of the pork chops with 2 tablespoons of the olive oil. It helps to throw it all in a big baggie together and toss it around.
- Press the pork chops into the cracker mixture until well coated on all sides.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Cook the pork chops until golden brown on both sides and no longer pink in the middle, about 3 to 4 minutes each side.
- Top with optional garnish if desired and serve. You can find the recipe to the sauce here - Homemade Honey Mustard.
- Alternatively you could bake the chops in the oven at 450 degrees F for 15 to 20 minutes (or until no longer pink in the middle).