Friday, April 17, 2015

Cracker Pork Chops

The weather is finally beautiful for a couple days and instead of grilling, I opted to stain the decks so they are already for the warm months ahead.  I also managed to turn a nice shade of pink so spending time outside grilling wasn't appealing because the nice pink would turn to red, even with sunscreen.  For this recipe, I actually used one butterflied thick pork chop.  I cut it into 4 pieces and pounded it thin.  Perfect portion size that way.  Or you can use 4 pork chops, although you might have enough crumb and egg mixture for up to 6 chops.  You'll notice I only added 1/4 tsp of salt.  This is because the crackers are salty and adding more might be too much for some people.  You'll love using the plastic bag and aluminum foil lined pan.  It makes clean up very, very easy.

Cracker Pork Chops

4-6 pork chops
1 sleeve Ritz crackers, crushed
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tsp parsley
1 pinch cayenne

1 large egg
1 tsp water

In a quart size zippered plastic bag, crush the crackers. Add in the spices, seal and shake until it's all evenly mixed.  Whisk the egg and water together in a bowl that you can dip the pork chops in.  Dip both sides of each pork chop one at a time.  Place in the plastic bag, seal top and shake.  Place in an aluminum foil lined pan.  Add a little extra of the cracker mixture to the top of each chop.  Bake for 35-40 minutes at 350°.

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