Crispy Pork with a Cracker Crust

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.

Crispy Pork with a Cracker Crust recipe on 100 Days of Real Food

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Crispy Pork with a Cracker Crust on 100 Days of Real Food

Crispy Pork with a Cracker Crust

My entire family LOVES 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....
5 from 5 votes
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Print Recipe
Servings: 4 people



  • 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).


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Crispy Pork with a Cracker Crust
Amount Per Serving
Calories 304 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 90mg30%
Sodium 211mg9%
Potassium 500mg14%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 29g58%
Vitamin A 125IU3%
Calcium 9mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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46 thoughts on “Crispy Pork with a Cracker Crust”

  1. My kids would love this. We are trialing a two week gluten free period though due to recent food allergy gets results. Any GF cracker suggestions?

  2. Does it have to be woven wheat crackers? (Don’t have them on hand and wondering if there are suggested alternative options.) Thx.

    1. Amy Taylor (comment moderator)

      Hi. We’ve not tried other crackers but I’m sure other whole grain crackers would work. I like the Crunch Master crackers for baking.

  3. Diedre birkmeyer

    Tried this with my 2 boys age 4 and 6. One is not much of a meat eater but he loved it. I did combine some triscuits (from Aldi) and some butter rounds from trader joes (more than 5 ingredients). This will go into rotation and will try this idea on other meats. So easy

  4. 5 stars
    So tasty and easy! I made it in the oven and it came out great. I would leave out the salt next time since the crackers are salty. Added kerrygold shredded cheese to the top after it came out of the oven.

    1. Amy Taylor (comment moderator)

      Hi Dee. We’ve not tried it on a whole roast. I don’t see any reason you could not use the same crust, however.

  5. Triscuits have three ingredients. No, they are not perfect, but I can’t be perfect every night. Keep the recipes coming, Lisa and crew!! Thanks for all you do.

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