Crumbed Pork Chops

    (121)
    25 minutes

    This is my recipe for juicy pork chops which can be either fried or deep fried. The technique may sound strange but trust me they are GOOD!


    114 people made this

    Ingredients
    Serves: 4 

    • 2 eggs
    • 1/4 cup (65ml) milk
    • 4 lean boneless pork chops
    • 250g salada crackers, crushed
    • 1 cup oil for frying
    • 2 cups (500ml) water
    • 1 chicken stock cube

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the salada crumbs. Dip into the egg mixture, then back into the salada crumbs. Make sure the chops are thickly coated.
    2. Heat the oil in a large frypan over medium-high heat. Fry chops until golden brown on both sides. Add water to the frypan, just enough to almost come to the top of the pork chops. Dissolve the chicken stock cube in the water. Reduce heat to medium-low, cover and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
    3. To deep fry, skip the water and stock cube. Heat frying oil to 180 degrees C. Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.

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    Reviews and Ratings
    Global Ratings:
    (121)

    Reviews in English (98)

    by
    97

    This is more work than it needs to be. Simply dip the chops in seasoned egg mixture, bread with finely crushed cracker crumbs and fry in butter or margarine. They will be crisp on the outside, yet tender and moist on the inside. My mother has been making pork and chicken this way for 40 years.  -  11 May 2005  (Review from Allrecipes USA and Canada)

    by
    89

    If I hadn't added the two cups of water that the recipe called for after pan frying these, I think that we would have really liked this. There's no way that 2 cups of water is going to disolve/absorb into the chops in 20 minutes. I gave it 30 minutes and the chops went from nice and crisp to soggy...and dry on the inside. If I made these again I think I'd take the chops out of the pan after cooking, make the gravy and then maybe put the chops in the gravy to finish cooking. Or, just cook them through in the beginning and top them with the gravy on the dinner plate.  -  24 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    45

    Capt N these are my mom's exact pork chops. I loved these things growing up. I was so glad to see them on here...I always deep fry. Not the healthiest, but they always turn out great. Thanks for posting.  -  19 Jun 2003  (Review from Allrecipes USA and Canada)

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