Breaded Boneless Pork Chops

Another meal here on the ranch, only 5 more days to go.  I NEVER cook pork chops or chicken for cowboys.  We get our beef furnished with our job so I might as well use that right?  But I needed a break from beef and decided to cook pork chops. Now of course, I had to fry them.  I mean, I’m feeding a bunch of hungry cowboys and they don’t want baked!  I decided to do skillet pork chops but without too much grease.  Hey, I’m trying to cut corners where I can you know.

These are SUPER easy and I used a big zip-loc baggie instead of a platter or bowl. One less thing to wash right?


  • * 1/2 cup all-purpose flour
  • * 1/2 cup crushed saltine crackers
  • * 1/4 teaspoon ground black pepper
  • * 1 teaspoon seasoned salt
  • * 1 egg
  • * 2 tablespoons water
  • * 6 boneless pork chops, about 1/2- to 3/4-inch thick
  • * 1 tablespoon olive oil or vegetable oil or cooking spray


In a shallow bowl or large food storage bag, mix flour, cracker crumbs, seasoned salt, and pepper. In a separate shallow bowl, lightly whisk together the egg and water. Dip pork chops into the egg mixture, then into the seasoned flour mixture. Heat oil in a large nonstick skillet over medium-high heat, or spray with cooking spray and heat over medium-high heat. Cook pork chops for 10 to 12 minutes, turning once, until no longer pink in the middle.
Boneless pork chops recipe serves 6.

Breaded Pork chops Ingredients

Crumbled Crackers

Flour, Cracker & Season Salt Mixture

Pork in egg batter

Pork chops in bread mixture

Breaded Pork chops Before

Breaded Boneless Pork Chops

Likes this plate?  You can buy it from Southern Living at HOME, through me!  Beautiful pieces in this collection!  Look for Villa Stoneware Salad Plates.

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