Originally my grandma’s recipe, this simple pork chop is one of my dad’s go to’s. This pork chop dish feels iconically mid-west, as it is comforting and classic. The pork can be served as a main dish with veggies or sliced and served over a salad to add a little touch of protein to your greens.
Thin-cut, Bone-in Pork Chops (usually sold in packs of 3)
1-2 Large Eggs
Splash of milk (1-2 Tablespoons)
Saltine Crackers, about 1/2 package, crushed
Olive Oil (enough to coat skillet)
Dredge pork chops in combined milk and egg wash.
Coat with crushed Saltine Crackers. Gently shake off excess.
Brown both sides in Olive Oil over medium heat in a medium skillet.
Bake at 350 until cooked through (about 15 minutes).
Enjoy your veggies. Clean and trim brussel sprouts Toss in Olive Oil, Salt, and Pepper Roast sprouts in a single layer on a jelly roll pan at 400 degrees, until carmelized. (or as my mom says, roast the hell out … Continue reading →