Tuesday Dinners

Step by Step Directions

***Completely Optional***

I like to cut my pork chops in half by slicing through the middle of the pork chop. This makes the pork chops thinner and cook a little faster. It also means that I create more surface area for the crackers to adhere to. Additionally, you never know how many pork chops make up a pound, sometimes it’s two, sometimes it’s four. This makes them more even in size.

Lastly, this ensures that I have enough pork chops to fill up my baking dish.

Crush up your crackers and throw them into a bowl so that you can eventually cover up your pork chops. It’s at this point that you should add some seasoning to your crackers. For this recipe I added garlic powder, salt and pepper. Some people like to be fancy and add some rosemary or something bright green because it stands out against the dull cracker color. It’s up to you, I won’t tell you how to live your life and I won’t tell you how to season your crackers.

For the eggs I just beat them with a fork, adding a splash of water for something to do.

Now dip your pork chops into the egg mixture and then let the excess drip off before pressing it down into the crackers. Make sure to flip to cover both sides, and if you want you can toss the chops in the bowl. Then place in an oven safe dish.

Add your butter in little pieces spread evenly over the top of your pork chops. It helps to bring out the flavor of the crackers and there isn’t much that isn’t improved by adding butter.

I also like to take the excess eggs and crackers and mix them together then spread them in between the pork chops, they cook up real nicely and are fun and poppable on your plate next to your pork chops.

How long to bake the pork chops really depends on how large you cut or bought them. At 400 degrees my pork chops were done in 30 minutes, but if yours are on the larger side it probably wouldn’t hurt to leave them in a little longer.

Just make sure to check that they are done (cut one in half and check that the juices are clear and the meat is no longer raw).

Enjoy.

Variations

• Go nuts with the spices you use, I’ve seen some people treat the spices like it was about to be smoked, if you think it’ll be good then add it.
• Flatten the meat, it’ll change the cooking time and give you more surface area for the crackers.
• You can use breadcrumbs or a flakey, corn cereal instead of crackers and it’ll still taste good.
• Cut your pork chops into thin strips and then bread them and bake them, almost like a chicken strip/chicken tenders.

Unsolicited Feedback

• ML: Impressive, we might have to break out the actual plates for this one.
• HN: So pork wasn’t fatty enough for you so you wanted to add carbs and butter?
• LK: It’s like a chicken parm but without the cheese… and sauce… and it’s not chicken.