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.
Makes: 4 pork chops
4 tablespoons milk
4 lean boneless pork chops
225g Doriano Italian crackers, crushed
250ml oil for frying
1 cube chicken stock
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Method Prep:15min › Cook:25min › Ready in:40min
In a medium bowl, beat together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
Heat the oil in a large frying pan over medium-high heat. Fry chops until golden brown on both sides. Add water to the frying pan, just enough to almost come to the top of the pork chops. Dissolve the chicken stock cube in the water. Reduce heat to medium-low, cover and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.