This month Pantry Party is looking for breaded dishes. Unlike the other themes we’ve done here at the Pantry Party, this one is a lot more loose. The idea is to be creative and to use your pantry to make something breaded with something. I’m going to make a few breaded dishes this month to celebrate our March theme. The first of these breaded dishes evolved last night. Pork chops crusted with Wheat Thins Toasted Chips in the Garden Valley Veggie variety. These chops were easy to make and were nice and flavorful.
This recipe made use of the crackers in my pantry, which I’m surprised hadn’t been eaten as a snack.
Cracker Crusted Pork Chops
2 tbsp skim milk
2 boneless, lean pork chops
1/4 package Wheat Thins Toasted Chips in the Garden Valley flavor, crushed
1/4 tsp garlic powder
oil, for frying
1/4 cup water
1/2 tsp chicken bouillon
1. In a shallow dish whisk together the egg and milk. In another shallow dish stir together the crushed crackers and the garlic powder.
2. Take each chop and dip in the egg mixture. Then cover with the cracker crumbs.
3. In a cast iron skillet over medium heat, heat your oil. Add the pork chops once the oil is hot and cook for 4 minutes per side.
4. Once the chops are cooked on both sides, add the water and the bouillon. Stir the bouillon to combine into the water. Lower the heat and cover, allowing to simmer for 20 minutes.
5. Remove the chops to a paper towel lined plate to drain any excess oil.