Recipe by internetnut
My 4 yrs old newphew and I really liked this recipe. We thought it tasted so good. When I made this I used thin sliced boneless pork chops as that's what I had on hand. I had to double the egg mixture and the bread crumbs. I also had to bake the chops in the oven at 350 for 15 minutes after frying. I would recommend crushing the cracker crumbs in a food processor as that will make them finer and they stick better when they are finer. I got this recipe from Tops courtesy of National Pork Board.
Top Review by Lauren in Wisconsin
This is good...you can use plain saltines and eliminate the steak sauce in the egg mixture. I've used this recipe for years. Also...you can add some parmesan cheese and bread chicken cutlets with it. I also bread fish fillets with it, adding some lemon pepper.
- 1 lb pork tenderloin
- 1 egg, beaten
- 1 tablespoon steak sauce
- 1 teaspoon garlic powder
- 1 cup finely crushed cheese crackers
- 2 tablespoons vegetable oil, divided
Directions See How It's Made
- Combine egg, steak sauce and garlic powder in a shallow dish. Place crushed crackers in another shallow dish.
- Cut tenderloin crosswise into 1/2" thick slices. Pound or flatten slices with the palm of your hand to 1/4" thickness. Dip each slice first into egg mixture, then cracker crumbs, turning to coat.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until hot. Add half of pork slices and cook 4-5 minutes per side or until browned. Repeat with remaining oil and pork slices or use 2 skillets at 1 time.