My California-born husband claims not to like fried food. Please. He gobbles up these pork chops every time, and when I've gone a while without making them, he makes sure to head to one of our favorite local restaurants where on Tuesdays the special is pork chops. The lunch plate comes with two chops, and he eats one at lunch and brings the other one home. I'd like to think he eats the one and brings the other home to share with me, but that's never the case. He inhales it before I even have a chance-every time.
This recipe was created out of pure desperation. I'd hosted an oyster roast the night before, and let's say I was feeling just a little bit peaked from the hostessing duties, and the only cure was fried pork chops. All the meat-and-threes were closed on Sunday, and we were completely out of flour because I'd made a bunch of biscuits a few days before. All we had that I could think of using for breading was the saltine crackers left over from serving the oysters the night before. They say necessity is the mother of invention, and she did not let me down on this one!