Crumbed pork chops

    Crumbed pork chops

    (18)
    14saves
    45min


    15 people made this

    About this recipe: This pork recipe is based on the classic German schnitzel dish. Pork chops are pounded thin, then dredged in flour, dipped in egg and coated with seasoned cracker crumbs, before pan-frying them to perfection. Serve for lunch or dinner. They also make the perfect sandwich filler.

    Ingredients
    Serves: 4 

    • 4 pork chops
    • 100g crushed buttery crackers, such as Ritz crackers or as needed
    • 1/2 teaspoon Italian herb seasoning
    • 1/4 teaspoon ground black pepper
    • 125g plain flour
    • 2 eggs, beaten
    • 225g butter
    • 1 lemon, cut into wedges

    Method
    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Place the pork chops in a resealable freezer bags on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1.25cm thick.
    2. Combine crackers crumbs, Italian herb seasoning and pepper in a large mixing bowl. Place the flour in a shallow bowl. Dredge the pork chops in the flour, then dip them into the egg. Toss the pork chops one at a time in the cracker mixture to coat.
    3. Melt the butter in a large frying pan over medium heat. Fry the pork chops in the butter until golden brown, reducing heat to medium-low if the pork browns too quickly, 10 to 15 minutes. Flip the pork chops, continue cooking until the pork is no longer pink in the centre, 10 to 15 more minutes. Serve with lemon wedges.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (18)

    by
    19

    This was delicious! I didn't know what greek seasoning consisted of so I kept it simple with salt, pepper, and some garlic powder directly on the pork. The buttery crackers work wonderfully as a coating which I did as directed with pepper and not as directed with a little garlic powder. The only issue...they cook quickly and burn before allowing the pork to cook fully even with the instructions followed. My recommendation, is to either use the traditionally thin schnitzel (I did a non-traditional 1/2") or saute the schnitzel till golden brown on both sides and pop in a preheated oven for 10 to 15 minutes. A definite must try!!!  -  28 Jun 2010  (Review from Allrecipes US | Canada)

    by
    11

    Just a note about the seasoning....It can really be what is to your taste but if you want to stick to the recipe as I do it can be any Greek type seasoning as long as it is ground ....little chunks of seasoning might not cook right. The seasoning I use has pepper garlic powder onion powder and a few others that just say herbs for them , down side for some on the Cavender's if they do use, it does have msg in it. I personally don't mind using msg but I know there are those out there that don't like using it. So best bet is to go with a simple seasoning that u like and use that if you don't want the msg or if you can't find Cavender's. On the browning too fast this is cooked in butter so the browning time is shorter than with oil, so these must be cooked low and slow they will crisp but they should take time also when I originally submitted this recipe I said thicker than normal but did not specify thickness ( sorry that was my goof) that was added when they kitchen certified the recipe. 1/2 in is too thick I tend toward 1/4. Schnitzel is usually pretty thin ...1/8 or thinner. Hope this helps......Been a couple years and I have tried something new for those of you who don't want to play around with pounding out. I know not all may have a Wal Mart available but for those that do the the loin chops that say thin on the package they sell work awesome for this recipe for easier prep. Used them a few times now and I almost like them better then pounding out  -  14 Dec 2010  (Review from Allrecipes US | Canada)

    by
    4

    These are excellent but felt they were just a different twist on fried pork chops. The greek seasoning that you mentioned is awesome. I only fried them for 3 minutes each side and they were perfectly done. Also used 1/2 c. butter and 1/2 c. olive oil for frying them in....gotta watch the waistline somewhere along the way. Served with smashed, parsley red potatoes and green beans. Great meal.  -  23 Mar 2011  (Review from Allrecipes US | Canada)

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