The Scoop
Celebrate any occasion with these rich breaded pork chops, ideal for a cozy, memorable night in.
The first time I made breaded pork chops was the evening my spouse and I celebrated our engagement. We were both freshly graduated and living in a cozy apartment with a bold orange kitchen that screamed the 70s. Inspiration came from my childhood, when my grandparent would make a similar dish. I always loved how the simple act of crushing saltine crackers could evoke those memories. That night, I decided to recreate those comforting flavors with a personal twist.
It's funny how a beaten egg and a splash of milk can transform a dish. That evening, my hands were a flutter of excitement, dipping each pork chop into the egg mixture and pressing them firmly into the cracker crumbs, ensuring a good thick coating. I found joy in the rhythm of the process. Cooking the chops to just the right golden hue was almost meditative. The secret, I discovered, was letting them rest for a few minutes to lock in the juices. This small act made a world of difference.
When we finally sat down to eat, the aroma of canola oil and lightly browned meat filled our tiny dining area. We toasted with mismatched glasses and tried to ignore the paint chips on the walls. Years have passed, and while the kitchen's decor has improved, the memory of that first meal together still holds a special place in our hearts, each bite bringing us right back to that thrilling start of our journey together.
Ingredients
- 1 large egg, lightly beaten
- 1/2 cup 2% milk
- 1 1/2 cups saltine crackers, crushed
- 6 pork loin chops, boneless and 1-inch thick
- 1/4 cup canola oil
Directions
- In a shallow bowl, combine the beaten egg and milk.
- Place the cracker crumbs in another shallow bowl.
- Dip each of the pork chops in the egg mixture, then coat with the cracker crumbs, patting them to make a thick coating.
- In a large skillet over medium heat, cook the chops in oil for 4-5 minutes on each side or until a thermometer inserted into the thickest part of the chops reads 145 degrees F.
- Let the pork chops rest for 5 minutes before serving.
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