BUTTERED CRUMB PORK CHOPS

BUTTERED CRUMB PORK CHOPS 4 large bone-in center-cut rib pork chops (about ¾-1-inch thick) see NOTES 1/2 cup flour 1/2 tsp salt 1/4 tsp pepper 1 egg 1 tbs water Coating: 1 sleeve Ritz-style crackers 3 tbs melted butter Preheat oven to 400 degrees F. Lightly spray a large baking sheet. Using your hands or a food processor, process the crackers into coarse crumbs. Mix the crumbs with the melted butter in a bowl. You might want to transfer the crumbs to a plate to make coating easier. Mix the flour, salt & pepper. Again, you may want to transfer this to a plate for easier dredging. (See NOTES for what I use for easier cleanup). Whisk egg with the 1 tbs water in a bowl. Dredge chops in flour, then dip in the egg mixture, making sure chop is coated with egg--let excess egg drain. Next dredge in buttered crumbs and place chops on prepared baking sheet. Bake for 30-40 minutes, or until chops register 170 degrees F on a meat thermometer. NOTES Any cut of pork chop can be substituted. I just prefer center-cut bone-in chops because they have the most flavor IMO I use paper plates (the better kind that have higher sides) to do dredging and coating.