My local grocery store had a great sale on pork chops a few weeks ago, so I stocked! We love my crock pot ranch pork chops, but I have also been experimenting with different pork chop recipes just to switch things up a little. This one is a adapted from a recipe I found at Allrecipes. I don’t like to use a lot of oil in my cooking, so I love that the pork chops are just browned first, then baked.
My whole family loved these pork chops! I used Saltine crackers, but I think they would be just as awesome with buttery crackers like Ritz. I recommend lining your baking dish with foil for easy clean up. Who wants to spend time washing dishes? Not me, that’s for sure!
Baked Pork Chops
3 boneless pork chops
2 Tbsp milk
1/2 cup finely crushed Saltine crackers
3 Tbsp grated parmesan cheese
1/2 tsp garlic salt
1/8 tsp pepper
2 Tbsp olive oil
Rinse pork chops and pat dry with paper towels. Set aside. Whisk together egg and milk in a shallow container. Combine cracker crumbs, cheese, salt, and pepper in another shallow container. Dip pork chops into egg mixture, then crumbs. Heat olive oil in a skillet on medium high heat. Brown each side of the pork chops for about 4-5 minutes, then place in a baking dish. Bake at 350° for about 30 minutes, or until a meat thermometer reads 145°. For extra crispy pork chops, broil them for about 2 minutes on each side. Don’t over-bake or they will be dry.