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Ritz Cracker Pork Chops are the buttery, golden-crusted dinner that turns a stack of pork chops and a sleeve of crackers into a meal my family asks for on repeat. The crushed Ritz bakes into a shatter-crisp crust in about 30 minutes, no frying and no mess, the same crispy comfort as our crispy Southern fried chicken with a fraction of the work.
If you can crush a sleeve of crackers, you can put these crispy, buttery baked pork chops on the table tonight.
Ritz Cracker Pork Chops Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 467kcal
- 🌶️ Flavor Profile: Buttery, savory, and crispy (golden Ritz crust over juicy pork)
- ✋ Difficulty: Easy, on par with our homemade chicken tenders
Quick Answer
Season boneless pork chops with salt and pepper. Beat eggs in one shallow bowl, and in another stir crushed Ritz crackers with garlic powder, onion powder, Italian seasoning, and paprika. Dip each chop in the egg, then press it into the cracker mixture to coat both sides. Arrange the chops in a greased 9 by 13 baking dish, sprinkle the extra crumbs on top, and dot with sliced butter. Bake at 375 degrees for about 30 minutes until the crust is golden and the pork reaches 155 degrees. Garnish with parsley and serve.
Jump to:
- Ritz Cracker Pork Chops Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Ritz Cracker Pork Chops
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Ritz Cracker Pork Chops FAQs
- Other Recommended Comfort Food Dinners
- Baked Ritz Cracker Pork Chops
Why This Recipe Works
Click to see the technique science
- Ritz crackers beat breadcrumbs. The buttery, slightly sweet crackers crisp up richer and more golden than plain panko, giving you a crust that tastes like it took far more effort than it did.
- Butter on top is the crisping trick. Dotting sliced butter over the coated chops bastes the crust as it bakes, so it turns deep golden and crunchy instead of dry and pale.
- Egg is the glue. A quick dip in beaten egg gives the cracker crumbs something to grab, so the crust stays put instead of sliding off when you cut in.
- Thick-cut chops stay juicy. A thicker chop has a buffer against the oven heat, so the inside stays tender and moist while the crust crisps. Thin chops overcook before the coating sets.
- Pull at 155 degrees, not higher. Pork is safe and still juicy at 145 to 155 degrees with a short rest. Cooking to the old 160-plus standard is what gives you dry, chalky chops.
- Press the crumbs in firmly. Really pressing the coating onto each chop packs it tight so it bakes into one solid, craggy crust instead of loose crumbs that fall away.
Why You’ll Love This Recipe
- No frying, no splatter. The oven does all the work, so you get a crispy, golden crust without standing over a pan of hot oil or scrubbing a greasy stove.
- Pantry-simple ingredients. Pork chops, a sleeve of Ritz, a couple of eggs, and the spice rack. It is the kind of dinner you can pull together on a Tuesday next to a pan of cheesy zucchini rice casserole.
- Kids and grown-ups both clean their plates. Crispy, buttery, and mild enough that the picky eaters dig in, with a savory crust the adults love just as much. No separate dinner required.
Key Ingredients
Just a handful of pantry staples turn into the crispiest baked pork chops you have made. Quantities are in the recipe card below; here is why each one matters.
- Boneless pork chops. Thick-cut is the move, at least an inch, so the inside stays juicy while the crust crisps. Thin chops overcook before the coating sets, and bone-in works too with a touch more forgiveness.
- Ritz crackers. The star of the crust. Their buttery, lightly sweet flavor and fine crumb bake up crispier and more golden than plain breadcrumbs. Crush them to a coarse, sandy texture with a few bigger pieces for crunch.
- Butter. Sliced thin and laid over the top, it bastes the crust as it bakes for that deep golden color and rich flavor. Do not skip it, it is what makes the crust taste like more than crackers.
- Eggs. The glue that holds the cracker crust to the pork. A quick dip is all it takes, and it keeps the coating from sliding off in the oven.
- Garlic powder, onion powder, Italian seasoning, and paprika. The spice blend that lifts the crust from plain to crave-worthy, and the paprika deepens the golden color. Mix them right into the crumbs the same way we season the crust on our Grandma’s fried chicken.
See recipe card for exact quantities.
Variations and Substitutions
These Ritz cracker pork chops are easy to make your own, so cook them the way your family likes them.
- Swap the cracker. Club crackers, saltines, or panko all work if Ritz is not in the pantry, though you lose a little of that buttery richness. Add a tablespoon of melted butter to the crumbs to make up for it.
- Add Parmesan. Stir a half cup of grated Parmesan into the cracker mixture for a salty, nutty crust that leans a little toward chicken Parm.
- Bring the heat. A pinch of cayenne or a teaspoon of Cajun seasoning in the crumbs gives the crust a gentle kick without overpowering the pork.
- Use chicken instead. The same cracker crust works beautifully on boneless chicken breasts or tenders, just like our homemade chicken tenders. Adjust the bake time to the thickness.
- Make it a sheet-pan dinner. Add halved baby potatoes and green beans around the chops, dot everything with butter, and roast it all together for a one-pan meal.
How to Make Ritz Cracker Pork Chops
- Season the pork chops on both sides with salt and pepper, then beat the eggs in a shallow bowl.
- In a second shallow bowl, stir the crushed Ritz crackers together with the garlic powder, onion powder, Italian seasoning, and paprika.
- Dip each pork chop into the beaten egg and let the excess drip off.
- Press the chop into the Ritz cracker mixture, coating both sides well, then arrange it in a greased 9 by 13 baking dish.
- Sprinkle 2 tablespoons of the leftover cracker mixture over each chop, then top with the sliced butter.
- Bake at 375 degrees for about 30 minutes, until the crust is golden and the pork reaches 155 degrees. Garnish with parsley and serve.
Recipe Tips & Tricks
- Crush the crackers just right. Aim for a coarse, sandy crumb with a few pea-sized pieces. Too fine and the crust turns powdery, too chunky and it will not stick evenly.
- Press the coating in hard. Really pack the crumbs onto each chop with your palms so the crust bakes into one solid, crispy layer instead of falling off in pieces.
- Do not crowd the dish. Give the chops a little space so the heat circulates and the crust crisps all the way around. A crowded dish steams instead of bakes.
- Use a thermometer. Pull the chops at 155 degrees for juicy pork. An instant-read thermometer takes the guesswork out and saves you from dry, overcooked chops.
- Let them rest. Give the chops 5 minutes out of the oven before serving so the juices settle back into the meat instead of running out on the plate.
- Save the extra crumbs. Sprinkle the leftover seasoned cracker mixture over the top before baking for an even thicker, crunchier crust. Waste nothing.
- Line the dish. A quick spray or a sheet of parchment makes cleanup almost nothing, since the butter and crumbs can stick as they brown.
Serving Ideas and Suggestions
These crispy Ritz cracker pork chops want a comforting side or two. A scoop of loaded mashed potato cakes soaks up every buttery crumb, a helping of cheesy zucchini rice casserole rounds out the plate, and a pile of marinated green bean salad adds a bright, crunchy contrast. Applesauce on the side is the classic pork-chop move for a reason.
Want to make it a full Sunday supper? Start with a basket of crispy onion petals, set out warm dinner rolls, and finish with something sweet. The chops reheat well in a 350 degree oven to keep the crust crisp, so leftovers make an easy next-day lunch sliced over a salad.
Ritz Cracker Pork Chops FAQs
Thick-cut boneless pork chops, at least an inch thick, are ideal because they stay juicy while the cracker crust crisps. Thin chops tend to overcook before the coating sets. Bone-in chops also work and run a little more forgiving, just add a few minutes to the bake time and check the temperature.
You can bread the chops up to a few hours ahead and keep them covered in the fridge, then bake when you are ready. For leftovers, store baked chops in an airtight container for up to 3 days and reheat in a 350 degree oven for about 10 minutes so the crust crisps back up. The microwave works in a pinch but softens the crust.
Pull the pork chops when an instant-read thermometer reads 155 degrees, then let them rest 5 minutes while carryover heat finishes them at a safe, juicy 145 to 160 degrees. Cooking pork well past 160 degrees is what leaves it dry and chalky, so a thermometer is the easiest way to nail it.
A loose crust usually means the chops were not coated firmly enough or skipped the egg dip. Pat the pork dry, dip it fully in beaten egg so the crumbs have something to grab, then press the cracker mixture on hard with your palms. Letting the breaded chops sit a few minutes before baking also helps the coating set.
Yes. Club crackers and saltines are the closest swaps, and panko works for a lighter crunch. Ritz gives the most buttery, golden crust, so if you use a plainer cracker, stir a tablespoon of melted butter into the crumbs to make up the difference.
Yes. Bread the chops the same way, then air fry at 375 degrees for about 12 to 15 minutes, flipping halfway, until the crust is golden and the pork reaches 155 degrees. Work in batches so the chops are not crowded, which keeps the crust crisp on all sides.
Looking for another crispy, no-fuss dinner? Our homemade chicken tenders bring the same golden crunch the whole family loves.
For another easy comfort dinner, our Mississippi steak bites are fork-tender and packed with savory flavor.
Baked Ritz Cracker Pork Chops
Equipment
Ingredients
- 6 boneless thick-cut pork chops
- 3/4 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 cups crushed Ritz crackers
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon paprika
- ½ cup unsalted butter thinly sliced
- fresh chopped parsley for garnish optional
Instructions
- Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray, set aside.
- Season the pork chops on both sides with the salt and pepper, and set aside.6 boneless thick-cut pork chops, 3/4 teaspoon kosher salt, ½ teaspoon black pepper
- Place the eggs in a medium-sized shallow bowl and beat well with a fork, set aside.2 large eggs
- Place the crushed crackers, garlic powder, onion powder, Italian seasoning, and paprika in a medium-sized shallow bowl and stir to combine.2 cups crushed Ritz crackers, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried Italian seasoning, ½ teaspoon paprika
- Dip a pork chop into the egg and coat it; let any excess egg drip off.
- Place the pork chop into the cracker crumb mixture and press the crumbs in on both sides.
- Place the pork chop into the baking dish. Repeat with the remaining chops.
- Sprinkle 2 tablespoons of the leftover cracker mixture on the top of each pork chop.
- Place the diced butter on top of the chops.½ cup unsalted butter
- Bake for about 30 minutes; check for an internal temperature of 155°F, or until your desired temperature. Cook time will vary on how big the chops are.
- Garnish with parsley, optional, and serve immediately.fresh chopped parsley for garnish
Notes
- Let It Rest: Allow the meat to come to room temperature before baking for even cooking.
- Don’t Overmix: Mix the cracker crust gently to keep it light and crispy.
- Check the Temperature: Use a meat thermometer to ensure an internal temperature of 155°F for perfectly cooked chops.
- Let It Sit: Allow the chops to rest for a few minutes after baking for maximum juiciness.
- Extra Crisp: Broil for the last 2-3 minutes for an even crispier crust.
- Season Well: Don’t forget to season both sides of the chops for the best flavor.
Nutrition
Love This Recipe?
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So happy it turned out great for you. Thank you for the feedback.
I baked them at 350 for 30 minutes and they came out perfect. The higher temps and longer time would have made them too dry in my opinion
Really tasty! Start checking temp with a meat thermometer after 20 minutes. Mine were just a bit too done, but still really good!