Boneless center-cut pork chops are dipped in an egg wash, dredged in seasoned buttery cracker crumbs, dotted with plenty of butter, and baked until golden to make these Oven-Fried Butter Crumb Pork Chops.
A while back I found a great sale on whole pork tenderloins. I bought several, brought them home, and sliced them into boneless pork chops to stretch the grocery budget. It’s an easy way to save money while still serving a satisfying family meal.
This buttery cracker crumb coating is often used on chicken, but it works beautifully on pork. The result is tender, juicy chops with a crisp, flavorful crust—an easy, budget-friendly dinner the whole family will enjoy.
Table of Contents
How To Make Butter Crumb Pork Chops
Preheat oven to 375°F (190°C).
Start by crushing 1 cup of buttery crackers — Ritz work great for this recipe. I find using a potato masher in the bowl where you’ll dredge the pork makes it easy, and it allows you to press the crumbs into the meat later. Crushing crackers inside a plastic bag doesn’t give as good results for pressing the coating on.
Season the crushed crackers with about 1/4 teaspoon garlic salt and 1/4 teaspoon black pepper, or adjust to taste. Mix the crumbs thoroughly. The seasoning is simple but effective.
In a separate shallow dish beat 3 whole eggs. Depending on how many chops you prepare, two eggs may be enough; I used three and had some leftover. Use any shallow dish that makes dredging and cleanup easy—small bread pans work well.
Whisk the eggs (a fork works fine) until combined.
Rinse the pork chops if you prefer and pat them dry. Dip each chop in the egg wash, coating both sides, then dredge in the cracker mixture. Press the crumbs into the pork to make sure the coating adheres well—this step gives you a thick, golden crust.
After coating, place the chops in a 9 x 13-inch baking dish. Take a stick of butter (about 1/2 cup) and cut it into chunks. Scatter the butter pieces on top of and around the chops—plenty of butter helps create a rich, crispy crust as the crumbs bake.
Cover the dish and bake at 375°F for 40–45 minutes. Avoid overbaking to keep the chops tender and juicy. Remove the foil for the last few minutes if you want the tops crisped to a deeper golden brown.
When finished, the pork chops should be buttery and crispy on the outside, tender and juicy inside. Let them rest a few minutes before serving.
I like serving these Oven-Fried Pork Chops with a baked potato and a steamed vegetable for a satisfying, no-fuss meal. The crunchy buttery coating is the star, so simple sides work perfectly.
Other Great Pork Chop Recipes You’ll Love!
- Crock Pot Chicken Fried Pork Chops
- Chicken Fried Pork Cube Steaks
- Minnesota Pork Chop Casserole
- Brown Sugar Glazed Pork Chops
- Pork Chops with Creamy Mushroom Gravy
- Grilled Honey Garlic Bone-In Pork Chops
- Mom’s Best Pork Chop Recipe from Allrecipes.com
Thanks for stopping by—I hope you enjoy this recipe. If you prefer, you can use the same method with chicken for a similarly delicious result.
Happy Nesting!
Oven Fried Butter Crumb Pork Chops
Ingredients
- 1 Cup crushed buttery crackers
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 3 eggs beaten
- 4 boneless pork chops
- 1/2 cup butter
Instructions
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Preheat oven to 375°F (190°C).
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Combine crushed crackers, garlic salt, and black pepper in a shallow bowl and mix well.
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Beat eggs in a separate shallow dish.
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Dip each pork chop in the egg, then press into the cracker mixture so the coating adheres. Place the breaded chops in a casserole dish. Scatter chunks of butter around and on top of the pork chops. Cover and bake for 40–45 minutes, removing the foil for the last 3–5 minutes to crisp the tops.
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Allow chops to rest about 5 minutes, then serve.
Nutrition
Calories: 660kcal
Carbohydrates: 12g
Protein: 43g
Fat: 49g
Saturated Fat: 23g
Trans Fat: 1g
Cholesterol: 303mg
Sodium: 611mg
Sugar: 2g
Tried this recipe?Let us know how it was!