Ritz Cracker Pork Chops

Weeknight dinners do not get better than these Ritz Cracker Pork Chops I tried them on a whim after running out of breadcrumbs and now they are a must in my kitchen The buttery cracker crust bakes up ultra crispy and golden giving you everything you love about fried pork chops without the mess It is the kind of recipe that manages to feel a little bit fancy even though it uses just a handful of basics

I first tried this on a cold evening when I wanted comfort food but nothing too fussy My family requested seconds and now it is a regular in our rotation

Ingredients

• Pork Chops: Bone in delivers a little more flavor and moisture but boneless works beautifully if you prefer Try to choose uniform sized chops so they cook evenly
• Ritz Crackers: These add incomparable buttery crunch and toast up golden Choose fresh crackers so the coating remains crisp
• Parmesan Cheese: Nutty and salty this cheese takes the crust to a whole new level Fresh grated will melt and bind best
• Garlic and Onion Powder: These two make the seasoning pop giving the chops their savory base Always make sure your spices are fresh for the best flavor
• Paprika: Adds color and a gentle smokiness Try smoked paprika for an extra layer
• Black Pepper and Salt: Essential for bringing out all the flavors Go for freshly ground pepper if you can
• Eggs and Milk: This duo ensures the cracker crumbs stick and adds moisture for a tender bake Use large eggs and whole milk for richness
• Unsalted Butter: A drizzle before baking turns the crust a deep golden color Use real butter for the most flavorful crust
• Fresh Parsley and Lemon Wedges: Optional but highly recommended Brightens and lifts the finished dish making every bite feel special

Step-by-Step Instructions

Prepare the Oven and Sheet:

Set your oven to 375°F and let it preheat completely Line a baking sheet with foil and fit a wire rack on top then spray the rack with cooking spray to ensure the chops release easily later

Crush the Crackers:

Take your Ritz crackers and process them into fine crumbs with a food processor Or place them in a zip-top bag and gently crush with a rolling pin Do not leave large pieces as they will burn

Mix the Seasoned Crumbs:

In a shallow bowl combine the cracker crumbs parmesan cheese garlic powder onion powder paprika black pepper and salt Stir thoroughly so every crumb gets seasoned

Make the Egg Wash:

Whisk eggs with the milk in another shallow bowl until completely blended This helps the coating cling to the pork

Season the Pork Chops:

Pat the pork chops very dry with paper towels Sprinkle both sides lightly with salt and black pepper If you are sensitive to salt use a light hand as the cheese and crackers add saltiness too

Coat the Pork Chops:

Dip each chop into the egg wash so it is thoroughly moistened then press into the cracker crumb mixture on all sides Really press the crumbs on so they stick well Shake off any loose crumbs

Prep for Baking:

Place coated pork chops on your prepared rack Sprinkle any extra crumbs over the top of each chop for extra crunch and drizzle melted butter evenly over each one to help them brown

Bake and Broil if Needed:

Bake for twenty five to thirty minutes until the crust is golden and the internal temperature reads 145°F for medium or 160°F for well done For a super crispy finish switch to broil for just one or two minutes Watching closely to avoid burning

Rest and Serve:

Remove the pork from the oven and let them rest for five minutes on the rack This keeps all those flavorful juices inside Finish with fresh parsley and a squeeze of lemon for brightness

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I love the buttery flavor that only Ritz crackers can give No other coating bakes up quite as crisp I remember my kids peeking into the oven tracking how gold the crust would get and now they ask for this by name on special occasions

Storage Tips

To keep leftovers delicious store cooled pork chops in an airtight container in the fridge Use a paper towel at the bottom to soak up moisture This way the crust stays as crisp as possible If freezing let them cool completely then wrap individually and place in a freezer bag They will taste just as good after thawing and reheating in the oven or air fryer

Ingredient Substitutions

If you are out of Ritz crackers try buttery round crackers or even saltines For a cheesy twist swap half the parmesan with finely shredded cheddar If you want a bit of spice a pinch of cayenne can be added with the paprika Boneless pork chops are great for faster cooking

Serving Suggestions

I love these served alongside creamy mashed potatoes or simple roasted green beans They also shine on a bed of fresh greens with a squeeze of extra lemon For Sunday dinners serve with classic corn and a favorite gravy to really wow your family

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Cultural and Historical Context

Pork chops have been a home cook’s staple for generations The cracker crust is a clever American twist inspired by frugality and taste Ritz crackers have been in pantries since the 1930s and their tender buttery crunch feels nostalgic and modern all at once

Frequently Asked Questions

→ How do you get the cracker coating to stick well?

Dip each pork chop into a well-mixed egg and milk wash, then press firmly into the Ritz cracker-Parmesan mixture to ensure it adheres. Shake off any excess crumbs.

→ Can I use boneless pork chops instead of bone-in?

Absolutely. Boneless and bone-in pork chops both work well, but bone-in provides a bit more flavor and moisture during baking.

→ How do I reheat without losing crispiness?

Reheat in a 325°F oven or air fryer. Place pork chops on a wire rack and brush lightly with oil to help restore the crispy crust.

→ What sides pair best with these pork chops?

Try creamy mashed potatoes, roasted veggies, green beans, or a fresh salad for a balanced and satisfying meal.

→ How do I store leftover pork chops?

Keep them in an airtight container in the fridge for 3-4 days. Place a paper towel inside to absorb moisture and preserve crispiness.

→ Can I freeze them for later?

Yes. Wrap each cooled chop in foil or plastic, store in a freezer bag, and freeze up to 2-3 months. Thaw before reheating.