Ritz Cracker Pork Chops
Get ready to transform basic pork chops into something absolutely magical!
These Ritz cracker-crusted beauties deliver that perfect golden crunch on the outside while keeping the meat incredibly tender and juicy inside.
One bite and you’ll understand why this recipe has been stealing hearts at dinner tables everywhere.
The secret?
That buttery Ritz cracker coating gets perfectly seasoned with garlic, onion, and Italian herbs, creating layers of flavor that make every single bite irresistible.
Plus, the thin butter slices on top melt down during baking, keeping everything moist while helping that crust turn gorgeously golden.
It’s like the best of fried chicken meets pork chops, but way easier and less messy.
Ingredients
For the Pork:
- 6 boneless thick-cut pork chops
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Coating:
- 2 large eggs
- 2 cups crushed Ritz crackers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
For Finishing:
- ½ cup (113 g) unsalted butter, cut into thin slices
- Optional: Fresh chopped parsley for garnish
Steps
- Preheat your oven to 375°F (190°C), or 170°C if using a fan/convection oven. Prepare a 9×13 inch (approx 22×23 cm) baking dish by spraying it with cooking spray. Make sure to coat the bottom and sides well – this prevents sticking and makes cleanup much easier.
- Season the pork chops evenly on both sides with ¾ teaspoon salt and ½ teaspoon pepper. Press the seasoning gently into the meat so it adheres properly. Let them sit for 2-3 minutes while you prepare the coating stations – this helps the seasoning penetrate the meat.
- Set up your dredging station: In a medium-sized bowl, beat the 2 eggs until well mixed and no streaks remain. The eggs should be completely uniform in color – this ensures even coating on your chops.
- In another medium-sized bowl, combine the 2 cups crushed crackers, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and ½ teaspoon paprika. Mix thoroughly with a fork to distribute the seasonings evenly throughout the cracker crumbs.
- One at a time, dip each pork chop in the egg mixture, making sure both sides are completely coated. Let any excess egg drip off for 3-4 seconds – too much egg will make the coating soggy and prevent proper crisping.
- Next, coat each chop in the cracker mixture, pressing the crumbs firmly onto both sides for a good coat. Really press those crumbs in – this step is crucial for getting that perfect crunchy crust that won’t fall off during baking.
- Place the breaded chops in the prepared baking dish, leaving about 1 inch of space between each chop. This allows hot air to circulate properly and ensures even browning on all sides.
- Sprinkle about 2 tablespoons of the leftover cracker mixture over each chop. This creates an extra-thick, extra-crunchy top layer that makes these chops absolutely irresistible.
- Top each chop with 3-4 thin slices of butter, distributing them evenly across the surface. The butter will melt and baste the chops while helping the top coating turn golden brown and crispy.
- Bake for approximately 30 minutes. The pork chops are perfectly done when they reach an internal temperature of 155°F (68°C) when tested with an instant-read thermometer in the thickest part. The coating should be golden brown and crispy. Note: Cooking time may vary by 5-10 minutes based on chop thickness – thicker chops need more time.
- If desired, garnish with fresh chopped parsley and serve immediately while the coating is still crispy. Let the chops rest for 2-3 minutes before serving to allow juices to redistribute.
Smart Swaps
- Panko breadcrumbs instead of Ritz crackers (1:1 ratio) – creates an even crunchier texture
- Pork tenderloin medallions instead of chops – reduces cooking time to 20-25 minutes
- Chicken thighs instead of pork – same coating method, cook to 165°F (74°C)
Make It Diabetes-Friendly
Replace the Ritz crackers with 1½ cups crushed pork rinds mixed with ½ cup almond flour – this eliminates approximately 24g carbs per serving and reduces the total carbs to under 3g per serving. The pork rinds provide the same satisfying crunch while keeping the glycemic impact minimal. Pair with roasted vegetables instead of potatoes to keep the entire meal under 10g total carbs. This modification also increases the protein content by 8g per serving, helping to further stabilize blood sugar levels.
Pro Tips
- Crush crackers in a food processor for 10-15 seconds – gets the perfect texture without turning them to powder
- Double-coat for extra crunch: dip in egg, then crackers, then egg again, then crackers
- Place a wire rack in your baking dish for even crispier bottoms