Pork Chops – Crisp Cracker Crusted

Crisp Cracker Crusted Pork Chops

You’ll never believe how easy these are….and so delicious

Our friends are all foodies and when a good recipe meets our table(s), you can guarantee it’s in an email or text the next day.  This is one of those recipes.

My friend, Ann, called one evening to say she had just made a dinner that Mr. Spinner was sure to love.  Her hubby remembered eating these while growing up and had forgotten how good they were.  When I described them to Mr. Spinner, he also remembered having them as a child.  Well…now the recipe is making the rotation again and there’s no question why; it’s simply fantastic.

My spin on the classic recipe includes fresh rosemary and parsley, grated Parmesan, and GF Rice Chex crushed with Schar Table Crackers for the crust.  I also chose thick cut bone-in chops vs. the thin and I baked my chops instead of the stove top method.

Even with the many changes I made to the original recipe, the idea is the same.  They’re a perfect weeknight meal or a fail-proof weekend entertaining option.  Preparing them ahead is easy too, just coat the chops and refrigerate until ready to bake.  Add a baked potato and salad and you are set.

Let’s get started!

Start with 2 thick-cut bone-in pork chops (aren’t these two beautiful chops?)

Season both sides with some grill seasoning (I like McCormick’s Montreal)

In a shallow bowl, beat one egg with about 2 Tbsp water.  Set aside.

In a quart sized baggie, add 1 individual package of Schar Table Crackers (there are six individual packages within each package).  The reason I chose these specific crackers is they are very light and crumble easily making a great coating similar to a Saltine cracker.  You can substitute any gf cracker of your choice, keep in mind the traditional rice cracker won’t work as well as a starchy type.  Use six 4″ x 2″ crackers.

To this baggie, also add 1/2 cup of GF Rice Chex Cereal.  Crush the two together until crumbly.  Pour into a shallow bowl.  Add 2 Tbsp grated Parmesan cheese and 1 Tbsp chopped fresh rosemary and 3 Tbsp chopped fresh parsley.  (If using dried herbs, use 1 tsp rosemary and 1 Tbsp parsley.) Toss all together to combine.

After the 50-55 minutes remove from oven and allow to rest for 10 minutes.

Serve with baked potato and salad.  Yummm!!

These chops were huge…I only ate half of mine but Mr. Spinner ate the whole thing. You can also use thin cut pork chops…which should yield the same amount of ingredients listed maybe a tish more depending on the thickness.

Enjoy!

• 2 Thick cut bone-in pork chops (you can also use 4 thin cut pork chops but be sure to alter the time in oven to about 15 minutes – depends on thickness)
• 1 Tbsp grill seasoning (I like McCormick’s Montreal)
• 1 egg beaten with 2 Tbsp water
• 6 – 4″ x 2″ GF table crackers (Schar Table Crackers – simular to Saltines)
• 1/2 cup GF Rice Chex Cereal
• 2 Tbsp grated Parmesan cheese
• 1 Tbsp chopped fresh Rosemary (or 1 tsp dried)
• 3 Tbsp chopped fresh Parsley (or 1 Tbsp dried)
• 1 Tbsp olive or canola oil
• 1 Tbsp butter

Directions:

Preheat oven to 375 degrees.

Start with 2 thick-cut bone-in pork chops and season both sides with some grill seasoning.

In a shallow bowl, beat one egg with about 2 Tbsp water.  Set aside.

In a quart sized baggie, add 1 individual package of Schar Table Crackers or six 4″ x 2″ gf crackers of your choice.  To this baggie, also add 1/2 cup of GF Rice Chex Cereal.  Crush the two together until crumbly.  Pour into a shallow bowl.  Add the grated Parmesan, rosemary, and parsley.  Toss all together to combine.

Take the seasoned pork chop, dip it into the egg, then into the crumbs mixture.  Press the crumbs into the meat and turn over to coat the other side.  Set aside and repeat with the other chop.  You will use all the coating (not all the egg).

In a medium sized oven safe skillet, heat the oil and butter on Medium high until the butter starts to bubble.  Add the chops and cook for 1-2 minutes or until the crust is golden brown.  Flip to other side and cook until golden brown again…1-2 min. Turn off heat and place the pan (uncovered) in a preheated 375 degree oven for 50-60 minutes.  If you are having baked potatoes, be sure to put those in the oven now too.

Remove from the oven and allow to rest for 10 minutes before serving.  Serve with baked potato and salad.