Steps to Make Favorite No Egg Cracker Crusted Pork Chops

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite No Egg Cracker Crusted Pork Chops. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from No Egg Cracker Crusted Pork Chops, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No Egg Cracker Crusted Pork Chops delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can cook No Egg Cracker Crusted Pork Chops using 6 ingredients and 5 steps. Here is how you cook it.

So simple and SO flavorful!

Ingredients and spices that need to be Take to make No Egg Cracker Crusted Pork Chops:

1. 6-8 wafer thin pork chops
2. 1 sleeve of keebler club crackers (see picture below)
3. 1 tsp garlic powder
4. 1 tsp onion powder
5. Dash salt
6. Vegetable oil

Instructions to make to make No Egg Cracker Crusted Pork Chops

1. Crush your crackers in a tightly sealed bag, it's best to get the crackers as crushed as possible, try not to leave big chunks.
2. Mix your salt, garlic and onion powder in with your cracker breading
3. Coat your pork chops in the breading.
4. Coat your skillet with oil, add pork chops and cook over medium heat. You may need to add a little more oil when you turn the pork chops, to keep them moist.
5. Cook roughly 5 minutes on each side. Enjoy!

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So that's going to wrap it up for this special food Recipe of Award-winning No Egg Cracker Crusted Pork Chops. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!