Fried Pork Chops

Today I am going to show you how to make the best fried pork chops you will ever eat. The breading for these is made of buttery crackers - which sounds weird but is actually a southern delicacy. Try them once and you'll never bread them any other way again.

And while I'm doing fried pork chops, this breading also works amazingly well on chicken and venison. It tastes just like the way my grandma and dad bread deer and fry it up! :D

Fried pork chops only take about fifteen minutes to make, so you can do this and a salad and have dinner! It's great for when you're feeling lazy.

In this case, I'm assuming you're making two pork chops:

• 2 "breakfast" pork chops - 1/2 inch thick or so.
• 8 buttery crackers - I'm using Trader Joe's social snackers
• few cracks of pepper
• a couple pinches of citrus salt (or regular salt, but citrus salt makes them amazing!)
• 1/4 teaspoon garlic powder
• 1/4 teaspoons onion powder
• 1/2 teaspoon Italian seasoning
• 1 egg, beaten very well

You can scale this up really easy! It takes roughly four crackers to coat a pork chop, and one egg can coat around five pork chops. The key is making sure to add enough seasonings to the crackers.

I always put the crackers on a plate and crush them with a ramekin. Do it however you like. :D

Now add the seasonings and mix well. Taste the cracker mix at this time - make sure it's to your liking.

If you haven't already, beat the egg very well.

Coat the pork chop on each side with egg, shake to remove the excess and press it into the cracker mixture. Flip the pork chop and coat the other side. Make sure to shake them to get the excess cracker crumbs off.

Repeat with all the pork chops. :)

Heat a few tablespoons of oil over medium heat in a large skillet until the oil shimmers.

At this point, add the pork chops. Flip them when the bottom is golden brown and crisp - this should only take a couple minutes if your oil was hot enough! Once they're flipped, give them another couple minutes or until the crust is golden brown.

At this point, the pork chops should be done. If they're very firm to the touch you're good to go!

Transfer the fried pork chops to a plate covered in a paper towel to absorb some of the excess oil. You can let them rest for a couple minutes or serve right away. :)

If you cooked them properly (really hot pan, couple minutes each side), they should still be moist even if they don't get resting time.

Now try your best to avoid breading everything in crackers. It will be rough. :D