Buttered Ritz cracker crumbs turn ordinary pork chops into something awesome!
I’m always saying that buttered Ritz cracker crumbs should be it’s own food group. They are totally delicious and in my opinion, improve every casserole I’ve made when I’ve used them as a topping.
But I got to wondering whether they’d work as a coating for chicken or pork chops. I’ve learned through the years that just because something tastes great with one thing, it doesn’t mean it’s going to work as well with something else. I figured this was worth a try so I went ahead with making pork chops using the crumbs as a coating.
I crushed the crumbs as best as I could using my hands because I wanted some larger bits to remain. It worked, of course, but next time I think I’ll use my food processor. Reason for that is because it would be a little easier. I did have to sift through the crumbs to break up larger pieces a couple of times. But I do strongly suggest the food processor; a couple of pulses is all it will need. You don’t want fine crumbs–you’ll want the texture like you see in the photos.
These chops were served with steamed fresh broccoli and hasselback potatoes–which went together extremely well!
- 4 large bone-in center-cut rib pork chops (about ¾-1-inch thick) see NOTES
- ½ cup flour
- ½ tsp salt
- ¼ tsp pepper
- 1 egg
- 1 tbs water
- 1 sleeve Ritz-style crackers
- 3 tbs melted butter
- Preheat oven to 400 degrees F. Lightly spray a large baking sheet.
- Using your hands or a food processor, process the crackers into coarse crumbs.
- Mix the crumbs with the melted butter in a bowl. You might want to transfer the crumbs to a plate to make coating easier.
- Mix the flour, salt & pepper. Again, you may want to transfer this to a plate for easier dredging. (See NOTES for what I use for easier cleanup).
- Whisk egg with the 1 tbs water in a bowl.
- Dredge chops in flour, then dip in the egg mixture, making sure chop is coated with egg--let excess egg drain.
- Next dredge in buttered crumbs and place chops on prepared baking sheet.
- Bake for 30-40 minutes, or until chops register 170 degrees F on a meat thermometer.
I use paper plates (the better kind that have higher sides) to do dredging and coating.