Whether they’re thin and crispy steaks or tender center-cut loins, pork dishes of all stripes are a go-to for our readers. Cheaper than similar beef cuts, they’re packed with flavor and easy to whip up simply with a few recipe ground rules.
This recipe, beloved by our readers, has accumulated over 1,000 five-star reviewer ratings. The secret is in its simplicity: There’s no funny business, just juicy, tender pork chops cooked to be fall-apart tender. Baked in the oven in a casserole dish with a crumbled cracker crust on all sides, these chops are mostly hands-off. But all the flavors are there. “Even my three year old, who never eats pork chops, absolutely loved them,” says one reviewer. Try it yourself, and you’ll soon find out how our Famous Pork Chops recipe earned its name.
How To Make Famous Pork Chops
I firmly believe that there are two essential rules to cooking perfect pork chops: First, you must always cook at least two at a time—some say this is an old wives-tale, but there are technical reasons that it’s true: Cooking two chops together at once allows the fat rendered from one to reintegrate into the other as both cook.
Lastly, the recipe should be as simple as possible. There should not be too many ingredients, too much fuss, and certainly nothing fancy. With just six ingredients, including four chops and crispy buttery crackers for dredging, this recipe delivers in both regards.
After preheating the oven to 375 degrees F, here’s how to get started:
- Prepare the butter cracker crust. If your butter crackers, such as Ritz Crackers or Club Crackers, are not already crushed, use a food processor and pulse until crumbled and fine. Alternatively, place crackers in a zip-top bag and use the flat side of a meat mallet (or the flat bottom of a skillet) to crush them to a finer, even texture.
- Prepare the ingredients for the dredge. Combine crackers, salt, and pepper in a shallow dish. Beat eggs in a separate shallow dish.
- Dredge chops. Dip pork chops in egg mixture, let the excess egg drip off, and then transfer to the crumbled cracker mixture to coat them evenly on both sides. Transfer to a casserole dish with a lid.
- Arrange butter around the chops and cook. Place pieces of butter around the pork chops, cover the dish, and cook in the preheated oven until golden on the outside, cooked-through in the center, and juicy, about 45 minutes.
Praise From the Allrecipes Community
The rave reviews speak for themselves. Some Allrecipes members have made the recipe so often that they have started to iterate on it, marinating the chops in Italian dressing before dredging them, or even switching up the crackers for the dredge. Here’s what our community has to say:
- “Tender and definitely worth the effort. My picky husband loved them!” —Renee Grow
- “I wouldn’t substitute anything in this recipe bcuz all the buttery goodness is what makes it one of my family’s favorite pork chop recipes! Thanks so much for sharing!” —Nikki Miller
- “My husband and I both said it was the absolute best pork chop we ever ate. This recipe is so simple but so delicious, and did I mention so full of flavor and so tender you can cut with a fork. I recommend this recipe. I’ve cooked a lot of chops in my life but this is the winner!!! Hands down!” —PeppyHash7705
- “I’m not a pork chop fan…I’m not a great cook. But my family loves pork chops – this is my go to recipe that I use almost 5 times a year (so almost every other month). It’s super easy to follow and they always want more when I fix these. Goes great with fried apples and broccoli rice.” —ReallyJustMe