dried or fresh chopped parsley, for garnish(optional)
Instructions
Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
Season both sides of all the pork chops with the salt and pepper then set aside.
In a shallow bowl, crack the eggs and beat them well with a fork. Set aside.
In another bowl, add the crushed Ritz crackers, garlic powder, onion powder, Italian seasoning, and paprika and stir to combine.
Dip a pork chop (one at a time) into the egg mixture, coating both sides then letting any excess drip off.
Next, put the pork chop into the cracker mixture and press the crumbs onto both sides of the pork chop.
Place the pork chop into the prepared baking dish. Repeat with the remaining pork chops.
Sprinkle 2 Tablespoons of the leftover Ritz cracker mixture onto the tops of the pork chops.
Finally, place the sliced butter evenly on top of all the pork chops.
Bake uncovered for about 30 minutes; check for an internal temperature of 145F-155°F (155°F would be medium well), or until your desired temperature. Cook time can vary on how thick the chops are so it’s always best to use a meat thermometer. Note: Pork chops are considered safe to eat once their internal temperature reaches 145°F.
Sprinkle the tops with a little parsley (optional) then serve!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.