Ritz Coated Pork Chops
With just a few pantry staples, Ritz crackers, turn boring pork chops into a delicious meal that will make your family want more.
Servings 3 servings
Ingredients
- 3/4 cup cornstarch
- 1/3 cup cornstarch
- 1/2 cup buttermilk
- 2 Tablespoon Dijon mustard I added TWO Tablespoons
- 1 Tablespoon garlic powder minced
- 22 Ritz crackers
- Salt and pepper
- 3 3-4 oz boneless pork chops about 1/2" thick
- 1/3 cup vegetable oil
Instructions
- Line three rimmed baking sheets with aluminium foil.
- Place 3/4 cup of the cornstarch on one side of your baking sheet.
- In second shallow dish, whisk buttermilk and mustard until combined.
- Place Ritz crackers in a zip lock bag and crush with a meat tenderizer.
- Add garlic powder and the remaining 1/3 cup of cornstarch to the zip lock bag. Seal and mix ingredients together.
- Transfer Ritz cracker mixture to the opposite side of your sheet pan.
- With a sharp knife, cut 1/16-inch deep slits on opposite edges of the pork chops. This prevents the chops from curling up during the cooking process.
- Pat pork chops dry with paper towels and season with salt and pepper.
- Work with 1 pork chop at a time, dredge in cornstarch and shake off excess.
- Coat in buttermilk mixture, allowing excess to drip off.
- Finally, dredge in Ritz cracker mixture.
- Transfer coated chops to baking rack, placed on a sheet pan. Allow chops to rest for 10 minutes.
- Heat oil in 12-inch, non-stick skillet over medium-high heat until shimmering.
- Carefully place chops in skillet and cook until golden brown and crisp on first side, 4-5 minutes.
- Flip chops and cook until the second side is golden brown and crisp. Pork is done when the internal temperatures reach 145º.
- Place cooked chops on a clean baker's rack and allow them to rest for 4-5 minutes before serving.