About this recipe: Everyone will love these succulent pork chops. They are coated in a cracker crumbs, pan-fried and then simmered in chicken stock. Enjoy with potatoes, pasta or rice.
This is more work than it needs to be. Simply dip the chops in seasoned egg mixture, bread with finely crushed cracker crumbs and fry in butter or margarine. They will be crisp on the outside, yet tender and moist on the inside. My mother has been making pork and chicken this way for 40 years. - 11 May 2005 (Review from Allrecipes US | Canada)
If I hadn't added the two cups of water that the recipe called for after pan frying these, I think that we would have really liked this. There's no way that 2 cups of water is going to disolve/absorb into the chops in 20 minutes. I gave it 30 minutes and the chops went from nice and crisp to soggy...and dry on the inside. If I made these again I think I'd take the chops out of the pan after cooking, make the gravy and then maybe put the chops in the gravy to finish cooking. Or, just cook them through in the beginning and top them with the gravy on the dinner plate. - 24 Nov 2001 (Review from Allrecipes US | Canada)
Capt N these are my mom's exact pork chops. I loved these things growing up. I was so glad to see them on here...I always deep fry. Not the healthiest, but they always turn out great. Thanks for posting. - 19 Jun 2003 (Review from Allrecipes US | Canada)