Crumbed pork chops

Crumbed pork chops


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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.


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

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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