Great dish. One I always enjoy eating!
- Carbohydrate 27.8523583333691 g
- Cholesterol 169.246666667442 mg
- Fat 22.3006541669186 g
- Fiber 1.08266670227051 g
- Protein 46.0827250003387 g
- Saturated Fat 7.11058875015235 g
- Serving Size 1 1 Serving (245g)
- Sodium 552.283750013464 mg
- Sugar 26.7696916310986 g
- Trans Fat 2.92496041668218 g
- Calories 510 calories
Step-by-step
- In a shallow bowl beat egg until frothy with 1 TBSP of water.
- Press a small amount of cracker mixture on both sides of the chops.
- Dip each one in the egg mixture and back into the cracker mixture.
- Place on a cookie sheet that is coated with spray.
- Bake at 175* for 1 1/2 hours (depending on the thickness of the chops) turn once halfway through baking.
- Use a wide spatula very carefully so as to nor tear the coating.
Thick-cut pork chops demand low-temperature baking over an extended duration to render internal fat without burning the exterior crumb coating. Baking at 175 degrees Celsius for ninety minutes ensures the meat reaches a safe internal temperature while keeping the moisture intact. Thick cuts resist drying out far better than thin chops when subjected to prolonged oven heat.
Saltine crackers provide a budget-friendly alternative to traditional breadcrumbs while delivering superior crunch due to their high sodium and fat content. Grated Parmesan cheese mixed into the crumbs adds savory depth and promotes browning through protein coagulation. Substituting standard breadcrumbs alters the salt balance, so adjust any accompanying seasonings accordingly.
Crush the crackers finely using a rolling pin inside a sealed plastic bag to achieve an even crust that adheres securely to the meat. Dipping the chops in a beaten egg mixture diluted with one tablespoon of water creates a thin, uniform protein glue. Pressing the crumbs firmly onto both sides prevents the coating from detaching during the transfer to the baking sheet.
Turning the chops precisely at the forty-five-minute mark requires a wide spatula to protect the delicate crust from tearing. Using a coated cookie sheet prevents sticking, eliminating the need for excessive cooking oils that can make the cracker coating soggy. Proper spacing between each piece on the pan allows hot air to circulate freely.
