Cracker Crust Pork Chops
A crispy cracker coating makes these quick-cooking pork chops a family favorite—and it works with chicken too. The recipe may easily be cut in half or doubled. If doubling, simply cook in two batches.
Ingredients
- 14 whole-grain crackers (62g/2.2oz) such as Triscuits or the Back to Nature version (see notes for gluten-free alternative)
- ½ tsp each paprika, garlic powder, onion powder, and dried thyme
- ¼ tsp each salt and black pepper
- 1-2 tbsp olive oil
- 4 pork chops boneless and thin, about ¾” thick
- Optional for serving: Freshly grated Parmesan cheese or honey mustard sauce (see notes)
Instructions
- In a food processor, pulse together the crackers and spices (paprika, garlic powder, onion powder, thyme, salt and pepper) until crumbly. You don’t want a powder—make sure you keep a little texture. Transfer to a large plate and set aside.
- Press the pork chops into the cracker mixture, making sure to coat them well on all sides.*
- Heat the olive oil in a 12-inch skillet** over medium heat—you want just enough to lightly cover the surface. When hot, add the pork chops and cook until golden brown on both sides and no longer pink in the middle, about 3 to 4 minutes each side. (If you take the internal temperature, the center should register 140℉. Removing from the heat at this temperature will prevent dry or tough meat, as carryover cooking will take the temperature to the recommended 145℉).
- As an option, you could bake the chops in an oven preheated to 450℉ for 15 to 20 minutes.
- Serve as is or with a sprinkle of Parmesan cheese or a drizzle of honey mustard sauce.
Video
Notes
*The natural moisture of the pork chops allows the crumbs to stick, but if your chops are freshly cut and feel somewhat dry, simply brush them with olive oil.
**As an alternative to a skillet, you may cook the chops in a Dutch oven. The higher sides will reduce splatter. In this case, you will likely need to cook the chops in two batches, adding an extra drizzle of oil between batches as needed. Need a gluten-free option? Mary’s Gone Crackers herb crackers are an excellent substitute for those who require a gluten-free meal. They are lighter than Triscuits, so you will need 22 of them. They are also harder than the typical cracker so require a slightly longer time in the food processor to become crumbs. And because these crackers contain seeds, the coating will brown faster. If the pork chops become sufficiently brown before they are cooked through, simply reduce the heat to medium low and extend the cooking time as needed. Honey Mustard Sauce: In a small bowl, combine ½ cup (104g) mayonnaise, 2 tablespoons (30g) Dijon mustard, 1½ tablespoons (30g) honey, and an optional ⅛ teaspoon cayenne pepper or 2 teaspoons sriracha (or more or less to taste). Sauce will keep in the refrigerator for 2 weeks or more.
**As an alternative to a skillet, you may cook the chops in a Dutch oven. The higher sides will reduce splatter. In this case, you will likely need to cook the chops in two batches, adding an extra drizzle of oil between batches as needed. Need a gluten-free option? Mary’s Gone Crackers herb crackers are an excellent substitute for those who require a gluten-free meal. They are lighter than Triscuits, so you will need 22 of them. They are also harder than the typical cracker so require a slightly longer time in the food processor to become crumbs. And because these crackers contain seeds, the coating will brown faster. If the pork chops become sufficiently brown before they are cooked through, simply reduce the heat to medium low and extend the cooking time as needed. Honey Mustard Sauce: In a small bowl, combine ½ cup (104g) mayonnaise, 2 tablespoons (30g) Dijon mustard, 1½ tablespoons (30g) honey, and an optional ⅛ teaspoon cayenne pepper or 2 teaspoons sriracha (or more or less to taste). Sauce will keep in the refrigerator for 2 weeks or more.
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