- 6 thin, boneless center-cut pork chops
- 1 sleeve Market Pantry™ soda crackers
- 1 Market Pantry™ egg
- 2 tablespoons water
- 1/3 cup Market Pantry™ flour
- 1/2 teaspoon Market Pantry™ salt
- 1/4 teaspoon Market Pantry™ pepper
- 3 tablespoons Market Pantry™ vegetable oil
- 6 Market Pantry™ hamburger buns
- Optional toppings: ketchup, mustard, dill pickle chips, sliced onion, lettuce
- In a gallon-size plastic bag, crush crackers into fine crumbs with rolling pin or mallet. Pour crumbs into a shallow dish or plate. In a second shallow dish or plate, beat egg and water. In a third shallow dish or plate, stir together flour, salt and pepper.
- Dust each pork chop in seasoned flour, then dip in egg mixture, allowing excess to drip off. Then coat in cracker crumbs.
- Heat vegetable oil in large, nonstick skillet over medium heat until a crumb of coating sizzles when dropped in. Cooking in 2 batches, add chops at least an inch apart and cook 5 minutes, turning once, until crispy golden brown, and no longer pink inside. Drain on paper towels. Sprinkle with additional salt while hot, if desired.
- Serve on buns with toppings as desired.