TASTY TENDER PORK CHOPS

Tasty Tender Pork Chops image

We love these pork chops. It's difficult at times to get pork chops done and not dried out when they are this thick. I started fixing them this way about 35 years ago. They are fork tender and as my nephew says "tasty". Hope you enjoy them as much as we do.

Provided by Patricia J.

Categories Pork

Time 50m

Number Of Ingredients 6

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Ingredients

4 large 1-inch thick porterhouse pork chops
1 sleeve saltine crackers
2 large eggs, beaten
olive oil, extra virgin
salt and pepper
5 oz water

Steps:

1. Remove pork chops from refrigerator one half hour ahead of preparing them.
2. Empty one sleeve of saltine crackers into food processor and pulse till crackers are in 1/4-inch pieces and smaller. If you don't have a food processor, use a zip lock bag and rolling pin. Pour crumbs a into shallow container (I use a metal pie plate).
3. Beat eggs until well combined and pour into shallow pan ( again I use a pie plate).
4. In a large skillet over medium heat, pour enough olive oil in the bottom just to coat.
5. Dredge pork chops, one at a time, in the beaten eggs, coating each side. Then put pork chops in cracker crumbs, pressing down to coat thoroughly. Turn pork chop over and repeat pressing down firmly to coat well.
6. Put pork chops in hot oil and salt and pepper each one. Fry till a golden brown and turn pork chop over and again fry till golden brown (you may have to pour more oil in the skillet again just to coat).
7. When pork chops are golden brown on each side, reduce heat to low and pour five ounces of water in the skillet. Cover with a lid to let steam for about 20 minutes. Check about every 10 minutes to make sure they aren't burning or need more water. If they need more water, add just 2-3 ounces.
8. After the 20 minutes is up, check and see is they are fork tender (fork should go in and pull out easily). If not, cook covered with lid till they are fork tender.
9. When fork tender, remove lid and increase cooking temperature to slightly over medium heat. Cook till bottom side crispy then turn chop and fry till that side is crispy. Serve with fried apples, hot biscuits and butter.
10. If I am serving them with fried apples, I use the saltine crackers. If I'm serving them with oven fried potatoes or another vegetable and salad, I sometimes will use crushed buttered garlic croutons...just follow the above direction. Have also used roughly crushed Chicken Stove Top dressing with tasty results.