Twice-Breaded Pork Chops with Cracker Crust
Crispy double-breaded pork chops using seasoned cracker crumbs, garlic powder, and instant onion for bold savory flavor. The magic lies in the double-dipping technique that creates an extra-thick, crunchy golden crust. Perfect for weeknight dinners when you want restaurant-quality results with pantry staples. This version uses a food processor for consistent crumbs and emphasizes the double-breading method for maximum crunch.
Ingredients
- 1 225 g crackers (Ritz, French onion, veggie thins, or Bretons)panko breadcrumbs0.75 cupgluten-free optionadds gluten
medium
- 2 tablespoon garlic powder
- 2 tablespoon instant minced onion
- 2 teaspoon black pepper
- ½ teaspoon salt
- 1 egg
- ⅛ cup milk
- 2 pork chops
- 2 tablespoon margarine
Instructions
- 1
Preheat oven to 350 deg F.
- 2
Pulse crackers with garlic powder, instant minced onion, black pepper, and salt in a food processor until fine crumbs form.
- 3
Whisk egg and milk together in a small bowl.
- 4
Pour about 1 cup cracker mixture into a medium bowl.
- 5
Dip each pork chop into egg mixture, then coat thoroughly with cracker crumbs.
- 6
Dip the breaded pork chop back into egg mixture, then coat again with remaining cracker crumbs for extra thickness.
- 7
Arrange pork chops in a casserole pan and dot with margarine around them.
- 8
Bake until golden and cooked through, about 30 minutes.
Tips
Double-dip each pork chop for maximum crunch: first in egg mixture and crumbs, then repeat for an extra-thick crust that stays crispy.
Use a food processor to pulse crackers into uniform fine crumbs for even coating and better adhesion to the pork.
Dot margarine around (not on top of) pork chops so it bastes them as it melts during baking rather than soggy-ing the crust.
Good to Know
Leftover cooked pork chops keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 deg F oven for 10 minutes to restore crispness.
Prepare the cracker mixture and store in an airtight container up to 2 days ahead. Bread the pork chops up to 4 hours before baking and refrigerate on a plate until ready to cook.
Serve immediately while the crust is still crispy. Pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
Common Mistakes
Skip the double-dipping to avoid a thin, soft breading that won't stay crispy during baking.
Don't place margarine directly on the crust to avoid sogginess; distribute around the pan instead.
Avoid opening the oven door repeatedly during baking to prevent temperature drops that extend cooking time.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh breadcrumbs instead of crackers?
Yes, panko breadcrumbs work well and provide similar crunch. Use about 0.75 cup and mix with the same seasonings. Panko won't be quite as flavorful, so taste-test the mixture and adjust garlic and onion powder accordingly.
What if my pork chops are very thick?
Increase baking time to 35-40 minutes or pound them slightly before breading to ensure even cooking. Insert a meat thermometer into the thickest part; pork is safely cooked at 145 deg F (63 deg C).
Can I freeze breaded pork chops before baking?
Yes, freeze them on a tray until solid, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 10-15 minutes to cooking time. No thawing needed.