1 egg
1/2 c. milk
6 loin or rib pork chops (1 inch thick)
1-1/2 c. crushed saltines, about 45 crackers
1/4 c. vegetable oil

In a shallow pan, beat egg and milk. Dip each pork chop in the mixture, then coat with cracker crumbs, patting to make a thick coating. Heat oil in large skillet. Cook pork chop uncovered, for about 8-10 minutes per side or until browned and juices run clear.

Yield 3-6 servings.