CRACKER PORK CHOPS
Some day I want to own a truck stop and cook this for some truck drivers that are looking for a little home cookin'. This is my recipe for juicy pork chops, you can deep fry or pan fry them, and they are delicious! It may sound strange but trust me they are GOOD!
Provided by LMAHONEY
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture, then back into the cracker crumbs. Make sure the chops are thickly coated.
- Heat the oil in a large skillet over medium-high heat. Fry chops until golden brown on both sides. Add water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.
- To deep fry, skip the water and bouillon cube. Heat frying oil to 350 degrees F (175 degrees C). Fry coated chops for about 10 minutes or until golden brown. Season with salt and pepper immediately after. They come out moist and delicious.
Nutrition Facts : Calories 452.2 calories, Carbohydrate 40.9 g, Cholesterol 155.8 mg, Fat 17.9 g, Fiber 1.7 g, Protein 29.8 g, SaturatedFat 3.7 g, Sodium 978.7 mg, Sugar 1.1 g
CRACKLING PORK SHANK WITH FIRE CRACKER APPLE SAUCE
Steps:
- Mix together sugar and salt. Score skin on the pork shanks and dust generously with salt and sugar. Place in the refrigerator and let cure for 24 hours.
- Slowly melt the lard in a large saucepan to 225 degrees F. Add the pork shanks and cook for 2 1/2 hours, or until done. Carefully remove from the heat and cool.
- Preheat the oven to 450 degrees F.
- Place the pork in a baking pan and bake for 10 minutes.
- Heat the lard to 350 degrees F. Add the pork to the oil and fry until crispy.
- While pork is frying, add sauerkraut to a saucepan and heat. Add 1 cup of the pineapple mustard glaze, poppy seeds, salt, pepper, and chives and remove from the heat. In a separate pan, reheat the remaining pineapple mustard sauce.
- On 4 large plates, arrange sauerkraut and top with crispy pork. Drizzle pineapple glaze on side, and don't forget the Firecracker Applesauce
- Put all ingredients except for garnishes in a saucepan. Cover and simmer until apples are tender. Remove the cinnamon stick and bay leaf. Puree ingredients in blender or with a hand mixer.
- Strain through a fine sieve while sauce is still hot. Add diced apples. Cool applesauce. Garnish with serrano peppers and adjust seasoning with salt and pepper, to taste.
- Sweat onions in mustard oil. Do not color. When translucent, add pineapple juice.
- Make a sachet with the bay leaf, peppercorn and add to the pan. Add the mustard.
- Mix arrowroot with 2 tablespoons of water and stir to dissolve. Add arrowroot mixture to the pot and bring to a simmer. Simmer 10 minutes.
- Adjust seasoning with salt and pepper and strain.
COMMON CRACKERS
Steps:
- Preheat the oven to 350 degrees F.
- Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
COPYCAT CRACKER BARREL HASH BROWN CASSEROLE
Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!
Provided by lutzflcat
Categories Potato Casseroles
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
- Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
- Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
- Garnish with chopped parsley and serve hot.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 20.5 g, Cholesterol 75.8 mg, Fat 23 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 14.3 g, Sodium 592.8 mg
MAGIC CRACKER MIXTURE ON BREADED PORK CHOPS
This recipe I use in many others. As a crust for pork chops and chicken... Or as extra oomph in meatballs, meat loaf and hamburgers. Best part is that you can use it for any crackers you like.
Provided by dream.in.dessert
Categories Pork
Time 45m
Yield 2 Pork chops, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 deg F.
- In a food processor blend box of crackers, garlic, dehydrated onions, salt and pepper.
- In a small bowl whisk milk and egg together.
- In a medium bowl place about 1 cup cracker mixture.
- Take pork chop and soak in egg mixture, then cover with crackers.
- Repeat previous step to make breaking extra thick and crunchy.
- Place in casserole pan and place gobs of margarine around pork chops.
- Bake for 30 min and enjoy.
Nutrition Facts : Calories 1107.5, Fat 61.5, SaturatedFat 15.6, Cholesterol 232.4, Sodium 1847.2, Carbohydrate 82.8, Fiber 4.3, Sugar 10.6, Protein 54.7
CRACKER PORK LOIN
I had my first "cracker" pork loin at a friends parents house and I LOVED it. I am not a huge fan of pork loin but I love it when it is tender, juicy, and flavorful. I love cooking with greek seasoning and pork. I also LOVE serving pork loin with yellow rice. I know it sounds weird but it is oh so yummy. I love to use Cavendar's Greek Seasoning. If you have the sodium free cavendar's you might want to add more salt in your recipe and use a little more of the seasoning. Remember cooking time will vary with the thickness of your meat. I hope you like this recipe as much as my husband amd I do.
Provided by Elizabeth
Categories Pork
Time 27m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- If you have a Mortar and Pestle use it to gind up your Saltine Crackers. You want these to be as fine as you can get. It is ok if you have bigger pieces of the cracker but you really want it the crackers to be finely ground if you can. If you have a food processor use that. Anything will work. So do what works for you.
- I like to season up the crackers so I add salt, pepper and greek seasoning to the crackers. Some greek seasonings do not have salt so please be sure to add EXTRA greek seasoning and a little bit more salt. I liberally add the seasonings to the crackers. I also add the seasoning mixture to my milk and eggs mixture as well. Do what sounds good to you.
- Next you are going to want to Beat 1 egg and slowly add two tablespoons of milk. This is the glue for your meal. This is how your crackers will stick so well to your Pork Loins.
- Put a little Extra Virgin Olive Oil in a Non Stick Pan and turn the heat onto med. high heat. While it is warming up Dredge your pork loins into your eggs mixture and then into your crackers. Be sure that the TOP AND BOTTOM of your Porn Loin has a decent coat of crackers. Then add your pork loins into the pans. You want your pan to be hot but not screaming hot.
- For thin slices of pork loin I usually do about 7 minutes on each side. FEEL FREE to cut the thickest piece of meat you have to see if it is finished cooking. Each side of your pork loin should have a beautiful golden brown color. Remember thicker pieces of pork loin MUST be cooked longer. If you notice that the coating for your pork is browningway too fast drop the heat. Your pan is way too hot and you will not cook this meal properly.
Nutrition Facts : Calories 1239.3, Fat 50.4, SaturatedFat 13.8, Cholesterol 164.7, Sodium 2431.6, Carbohydrate 142.4, Fiber 5.6, Sugar 4.3, Protein 49.2
FLAKY PARMESAN CRACKERS
Delicious Parmesan crackers.
Provided by Cynthia_033
Time 1h30m
Yield 32
Number Of Ingredients 8
Steps:
- Combine flour, Parmesan cheese, butter, salt, and mustard for dough in the bowl of a food processor; pulse until mixture is well combined and resembles bread crumbs. Pour 1/2 of the cream in slowly, with the processor running, until combined. Continue adding remaining cream, a little at a time, until dough has come together in clumps and feels like a damp, but not sticky, slightly over-processed pastry dough.
- Gather dough into a ball, then roll into a log. Wrap in plastic and place in the refrigerator to chill for 30 minutes or longer.
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut dough into quarters, then cut each quarter into 8 pieces. Lightly flour each piece as needed and feed through one of the thinnest settings of a pasta roller to make irregularly shaped, oblong crackers that are about 1/16 inch thick, 2 inches wide, and 8 inches long. Alternatively, use a rolling pin to roll dough out on a lightly floured countertop, and cut into any shape you wish.
- Working in batches, lay crackers on a baking sheet. Brush with beaten egg and sprinkle with Parmesan.
- Bake each batch in the preheated oven until crackers are browned at the edges, golden in the middle, and fully cooked through, 8 to 9 minutes. They will crisp as they cool.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 6.4 g, Cholesterol 20.2 mg, Fat 4.9 g, Fiber 0.2 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 172.2 mg, Sugar 0.1 g
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