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Preparation Time : 15
Cook Time : 16
Total Time : 31
4 thick top loin boneless pork chops
1⁄2 cup mayonnaise, I use Helman's
1teaspoon spicy brown mustard
1 1⁄2 cups finely crushed Chicken In A Biscuit crackers
I used 4 thick cut pork loin chops, the pkg. weighed 1.86 lbs. to give you an idea.
In small bowl, mix mayo and mustard, set aside.
Crush crackers finely, and place in pie dish, set aside.
Pat chops dry with paper towel. Totally coat with mustard-mayo mix. Edges, too.
Coat chops in crushed crackers WELL. Pat them on. Don't forget the edges. Place on a plate as you go.
Use all the crumbs, sprinkling any leftover ones on top, pressing on.
Heat a sufficient sized frying pan with oil that coats the bottom plus a bit more, with the butter. I like the oil to be able to come half way up the chops after they are in the pan.
Place chops in hot oil that is heated over medium heat.
Fry for about 8-9 minutes per side til golden brown, only turning once.
Mine usually take 8 minutes per side, but these must have been extra thick and took 9 minutes per side. Only one minute either way won't hurt them.
If you've accidently heated your oil too hot and they've browned too quickly, don't fret, you can always "finish them off" in a 375º oven on a rack placed over a cookie sheet.
But a tad under medium works perfectly every time!
*I have always used a non-stick pan for these!
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