Ingredients
3 tablespoons all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper2 bone-in pork loin chops (1 inch thick and 7 ounces each)1 egg2 tablespoons water1/2 cup crushed saltines (about 15 crackers)3 teaspoons butter, divided3 teaspoons canola oil, divided1/4 cup ketchup2 tablespoons brown sugar1-1/2 teaspoons cider vinegar1/4 teaspoon ground mustard1/4 cup chopped onion
Preparation
In a resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a shallow bowl, beat egg and water. Dip chops in egg mixture, then coat with cracker crumbs.
In a nonstick skillet, cook pork in 1-1/2 teaspoons butter and 1-1/2 teaspoons oil over medium heat for 10 minutes.
Meanwhile, for sauce, combine the ketchup, brown sugar, vinegar and mustard in a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Set aside and keep warm.
Remove chops from skillet. Saute onion in remaining butter and oil for 1 minute. Return pork to the pan; top with sauce. Reduce heat; cover and cook for 8-10 minutes or until a thermometer reads 160°.
