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
48 thoughts on “Crispy Pork with a Cracker Crust”
Really delicious! Followed recipe exactly. Used an almost 5 lb. Boneless Pork Butt. This recipe made a lot of juice so I poured out most of it, then just shredded and mixed with leftover juices. Just wondering though: What’s the reason for adding the olive oil?
Glad you enjoyed it! The olive oil is to both help coat with the crackers and then also to cook with. – Nicole
Just made these and all 4 kids gobbled them up!! Will be making them again!!
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?
Hi. Crunch Master is good one…not perfect. :)
Does it have to be woven wheat crackers? (Don’t have them on hand and wondering if there are suggested alternative options.) Thx.
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.
You are really a chief cook :) All food that you post and guide here making me to eat :) Great!
Yet another recipe my kids liked! Fast and easy.
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
Great for chicken cutlets too! Yummy!
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.
Would this work on a pork tenderloin, not sliced, but whole?
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.
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.
Do you think this would work well with chicken tenders or chicken breast?
Yes, it should. Let us know if you try.
Sounds delicious. FYI, the link for the homemade honey mustard brings me to homemade chicken nuggets :)
Nevermind :) I see above that someone else already caught that :)
Lisa – a super-big thank you for the great guidance and all the great recipes. About the guidance – I can tell that you are a person who is unaware of recent dietary discoveries about the great harm that all wheat and grain products do to the human body. Otherwise, there is no way you would publish any recipe with any form of wheat as an ingredient. The crispy pork with cracker-coating is my most recent example. May I suggest that you read books by William Davis MD? Dr. Davis has devoted his career to the search for truth in our dietary choices. He uses an empirical / scientific approach to discovery, and his findings will amaze you and equip you to live a longer healthier life. FYI, and thanks again for doing the blog.
Wheat isn’t ‘the enemy’ for all of us…
Hundreds of years & generations of humans have eaten wheat just fine… Everything in moderation…
You seem to consider my information, opinion. It is not. Research has been converging on this fact for most of the last decade. Notice I used the word “fact”. That is because the conclusions are incontrovertible – there is no argument. Man started consuming the seeds of grasses approximately ten thousand years ago – bread came along much later. Before that, conditions of obesity, heart disease, diabetes, high blood pressure, Alzheimer’s. etc. were unheard of. Ignore the facts at your peril.
I also thought the whole point of this site was to eliminate processed food……triscuit crackers as a coating???? Help me out but doesn’t this go against everything the site is about????
I believe that you are confusing the purpose of the blog (healthier diet) with a methodology (avoid processed foods). For example, if I participated in a blog named ‘Travel East by sailing West’, should I stifle my comment if I knew of a faster way to get from LA to New York? (???? withheld). The deleterious effects of wheat and other grains on human consumption are recent information. Are you suggesting that I forgo my constitutional right of free speech because you don’t like the message? I don’t like the message either, but what I stated is fact. Since you, clearly, do not like the message, I suggest you disregard it. There may be people who frequent this blog, who are truly interested in a healthier diet, as opposed to traditional foods consequent with a shorter less healthy lifespan.
For most people, eating more healthfully is a process. Done incrementally. Changing the way you eat should be done slowly, so you don’t relapse back to old habits. As was stated earlier, not everyone is sensitive to wheat, or gluten, or dairy.
Vicky – you appear to be urging me to retract my information. That will not happen. You mention that not all are “sensitive” to wheat. That, too, is not true. Perhaps some do not suffer the “wheat-belly” syndrome associated with the consumption of the seeds of grass, but all are subject to the proven properties of wheat and other grains to cause massive spikes in blood sugar, and, over time, insulin resistance, which is the first stage of diabetes. As far as I know, there is no law against smoking cigarettes, over-indulging in alcohol, or consuming wheat and other grains. All of these have been proven to be deleterious to human health … but you are free to indulge. I choose not to, and I believe that there are considerable numbers of other readers of this blog who would benefit from the information I have provided. If you do not like my warning, then, please – disregard it. But, please, do not kill the messenger.
Triscuit crackers are made with 5 or less real ingredients which she considers ok to have.
I suppose the rise in all these diseases has nothing to do with the new testing that has emerged in the last 10000 years. I’m guessing your caveman didn’t know what the purpose of a pancreas was, or a liver, just that it was inside a body. They still didn’t have a “long” live expectancy, wheat diet or not.
I would like to also know about the side dish pictured with the pork. It looks like potatoes and maybe dates or prunes? Please share the recipe (seasoning? roasted?).
I would also like to know what the side is.
It’s just tri-colored roasted potatoes. The exact recipe will be in my new cookbook out early next year! :)
FYI, the honey mustard link goes to chicken nugget recipe.
Step 8 in the chicken nugget recipe explains how to make the honey mustard.
Last line of the chicken nugget recipe shows equal parts honey, mustard and mayo to make the honey mustard.
Do you think this would work on a pork loin if I sliced it into 3/4″ slices first, then followed the recipe? I’m not sure if it would turn out differently since it’s a different cut of pork.
That should work, too.
Actually, it is the exact same cut of pork. Pork chops are just pork loins sliced up, so it should work perfectly.
No, they aren’t. The meat from a pork loin is similar to the meat from pork LOIN chops, but to say that pork chops are just sliced up pork loin is absolutely incorrect.
First of all, I’m not saying pork loin is “similar” to pork chops, I’m saying it IS pork chops. Secondly, although it is possible to have pork chops from other cuts, pork chops are typically cut from the pork loin. Perhaps it is a regional thing and you are in a different area, but in my area, that’s what they are. I am a pig farmer, and I sell my pork from a store on my farm. My pork chops are cut from the loin. My comment is in no way “absolutely incorrect”.
Loin chops, rib chops, shoulder chops. They are all from different parts of the pig. Loin chops are pork loin cut up – yes, that is correct. But not all pork chops are from the loin. So “pork chops are just pork loins sliced up” is only correct if you have LOIN chops. If you have shoulder chops or rib chops it is NOT loin.
A cut labeled “pork chops” in the store is typically loin chops. Shoulder chops are normally labeled as pork shoulder chops. Rib chops are part of the loin. This recipe called for pork chops. It is almost certainly calling for pork loin chops, otherwise they would have specified the cut by its more common name. So the person who had a pork loin roast would be fine with cutting up the roast into chops.
Looks YUMMY! I wonder if you could use toasted Ezekial bread instead of the crackers? Or maybe you have a suggestion for a gluten-free coating?
I was wondering the same and thought maybe I try Nut Thins or another GF cracker. Maybe even some toasted GF bread ground into bread crumbs?
St sometime I use crushed Chex.
This looks delicious AND easy. I also love that it’s allergy friendly for our family (without the optional cheese). Can’t wait to try it!
This was a great way to cook pork. I baked them as directed, and they were still crispy. My kids loved them!
Do you think these would work on a grill? Just wondering if the coating would fall off.
It might lose much of it’s cracker crust on the grill. If you try, let us know how it goes.