I have to say that pork is easily one of my favorite meats to cook and eat. Crock pot, stove top, braised, baked, chops, roast…..so many ways to cook it! What’s not to love? One way that I make it is a family favorite and that is by frying it. Just a few ingredients and very little time will leave you in Hog Heaven with my Fried Pork Chops.
When I’m feeling like ‘comfort food’ without the fuss this is the dish I make. It’s quick and tasty. The buttery cracker crust is crunchy and satisfying. And it’s as simple as these steps:
- Take a sleeve of crackers and crush them. If you are careful enough you can do this right in the plastic sleeve and not even dirty a dish or waste a plastic Ziploc bag. Put on a plate. Add seasonings.
- Beat 2 eggs.
- Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
- Place pork chop in egg, then crackers.
- Then add pork chop to oil and place a lid part-way over the pan. I find that this cooks them more even.
- Cook for 5-6 minutes, depending on the thickness of the chops. I always buy the ‘thin sliced’ package at my local grocery. If you buy them too thick, they will not cook quick enough and you can risk burning the cracker coating. Flip then cook 4-5 minutes more.
The best thing about these Fried Pork Chops is that they go with so many different sides. I made these with roasted potatoes and asparagus. I also serve it with mashed potatoes and creamed corn (a great combo in itself). Mix it up and enjoy! Here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
As always I would love to thank our Sunday Supper host Shelby from Grumpy’s Honeybunch. Our hosts make it look easy!
Here are 30+ more Pork Recipes from baked, BBQ and smothered to enjoy:
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
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TGIF! Friday means Mitten Movie Night. I have prepared something really special. It was a few step process but really required more waiting than working. First I put the sweet potatoes in the slow cooker. Then I braised the pork and put it in the oven. Whisked the Asian BBQ sauce. Chilled the beer. I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.
Tonight along with the meal we are drinking Fifth Voyage Coconut Porter from Cranker’s Brewery. This was part of a ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer. I really enjoyed this pack since it let us try a few different beers from all over the state. Like a little travel without the…travel. On second thought, that isn’t fun! One of mine & hubby’s favorite ‘us’ time thing to do is take mini-vacations to check out the craft beer scene. Our last trip was to Toledo & Cleveland, Ohio. While we were there we even visited the Rock & Roll Hall of Fame and the Christmas Story house! I’m a huge history nerd so this trip had tons to offer–and did I mention these cities also have great craft beer?
For entertainment we’re watching The Boss. I have been binging on funny stuff all week after the premier of The Walking Dead Sunday. Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again. Sorry, I’ve invested too much time to quit now. Alright! So onto the meal (unless your having TWD flashbacks then come back later). As I mentioned I made this meal in stages. For the sweet potatoes I wash them and then put them in a crock pot for 6 hours. Done! See didn’t I say that was easy?
For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer. Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours. When the pork comes out so tender it shreds easily. Now your ready for the sauce!
For the Asian BBQ sauce whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
Split top of sweet potato with a knife. Stuff with pulled pork. Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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