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saltine cracker coated fried pork chops stacked on each other on a plate with a cloth napkin next to it.
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Fried Pork Chops

These thin fried pork chops are coated in egg and a saltine cracker coating, then fried until golden brown and crispy on both sides.
Course Main Dish
Cuisine American
Keyword fried pork chops, thin cut pork chops
Prep Time 10 minutes
Cook Time 6 minutes
Servings 6 servings

Equipment

  • 1 shallow bowl
  • 1 large dinner plate
  • large frying pan

Ingredients

  • 6 thinly sliced pork chops
  • 2 eggs beaten
  • 1 sleeve saltine crackers
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil

Instructions

  • Take a sleeve of crackers and crush them. Add them to a plate.
    1 sleeve saltine crackers
  • Add 2 eggs and the seasonings to a shallow bowl. Beat until combined.
    2 eggs, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon ground thyme
  • Heat 1/4 cup of vegetable oil in the bottom of a pan. Set to medium/high heat.
    1/4 cup vegetable oil
  • Place pork chop in egg, coat on both sides.
    6 thinly sliced pork chops
  • Press both sides of the pork chop into the crushed crackers.
  • Add pork chop to oil and fry for 3 minutes.
  • Flip and fry for another 2-3 minutes.
  • Check the temperature to make sure they are cooked to the correct temperature.
  • Place them on a plate if you need to work them in batches. Serve immediately.

Video

Visit YouTube for a video of how to make these Fried Pork Chops

Notes

Tips for making this recipe:

  • Take the eggs and pork chops out of the refrigerator and set them on the counter for about 10 minutes before cooking. Adding cold eggs and meat to a hot frying pan will make the coating not stick well to the pork chops.
  • Make sure that the temperature is, between 145-155 degrees in the thickest part before serving.
  • To store: add to a plate and loosely cover with plastic wrap. See Tips & Variations above on how to reheat.