Cornflake Pork Chops are baked to crunchy perfection while tender and juicy on the inside. A great weeknight dinner that is so easy to make.
Cornflakes are great for breakfast but they are also make a crisp coating on Cornflake Chicken and just as delicious on baked pork chops.
Chicken Fried Pork Chops and Pork Schnitzel are a few of our favorite comfort food meals but we also loved these crispy oven baked pork chops just as much. Add some garlic butter mashed potatoes and a green salad for a dinner the whole family will love.
- Pork Chops
- All Purpose Flour
- Pork Rub or Lawry's Season Salt
- Olive Oil
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Step By Step Directions
- We used boneless pork chops for this recipe, bone-in pork chops work just as well but cooking time will be a little longer. To make these cook quickly, we pounded the pork chops with a meat mallet until they were about ¼ inch thick. This is an optional step.
- Create a breading station.
- Add eggs to a bowl and beat well.
- In a shallow bowl or pie plate, mix the flour and seasonings.
- Place cornflakes in a zip top bag and smash with a rolling pin. Make into coarse crumbs or fine crumbs, which ever you prefer.
- Line a baking sheet with parchment or foil.
- Dredge pork chops in flour.
- Dip into egg.
- Coat in crushed cornflakes.
- Place on the lined baking sheet, a few inches apart.
- Spray with a light coating of olive oil on both sides.
- Bake the pork chops for about 10 minutes until pork chops reach 145° using a digital thermometer.
Over cooked pork chops will be dry, so keep a close eye on them and use the digital meat thermometer to know when they are just cooked through.
Recipe Notes and Tips:
Fried: Cornflake pork chops can be pan fried. Add about ¼ cup olive oil to a skillet and place over medium-high heat. Cook pork chops about 4 minutes per side, cooking until pork reaches 145° internal temperature with a digital meat thermometer.
Storage: Store leftover pork chops wrapped in plastic wrap or aluminum foil in the refrigerator up to 4 days.
Reheat: Place pork chops on a lined baking sheet and cook for 5- 8 minutes at 350°, or place in a skillet coated lightly with olive oil and cook over medium heat, flipping to heat from both sides.
If you are looking for a quick and easy dinner, these Cornflake Pork Chops are just the ticket. They are crunchy and delicious and on the table in under 30 minutes.
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- 4- 5 pork chops
- ½ cup all purpose flour
- 2 tablespoons pork rub or season salt
- 2 large eggs
- 6 cups cornflakes
- 2 tablespoons olive oil
- Preheat oven to 375°.
- Line a baking sheet with parchment paper or aluminum foil.
- Pound boneless pork chops to about ⅜ - ¼ inch thickness with a meat mallet. This is optional but will help the pork chops to cook quickly.
- Make a breading station by mixing flour and pork rub or season salt in a bowl.
- Beat eggs in a bowl.
- Place cornflakes in a zip top bag and crush with a rolling pin or the bottom of a glass until crushed into coarse or fine crumbs. Place in a shallow dish like a pie plate.
- Dredge pork chops into flour, coating both sides.
- Dip into egg and then place in the cornflake crumbs, pressing to coat well.
- Place the crusted pork chops on the lined baking sheet, about 2 inches apart.
- Spray or lightly brush with olive oil on both sides.
- Bake pork chops for 10- 15 minutes or until pork reaches 145° using a digital meat thermometer.
- Remove from oven and serve immediately.
Store leftover pork chops wrapped in plastic wrap or foil in the refrigerator up to 4 days.
Reheat in 350° oven on a lined baking sheet 8 -10 minutes or in a skillet coated with olive oil over medium heat, turning to heat from both sides.
Frying Instructions: Pork chops can be fried in a skillet with ¼ cup olive oil over medium-high heat. Turn after 4 minutes and continue to cook until internal temperature reaches 145°.
Amount Per Serving: Calories: 729Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 264mgSodium: 599mgCarbohydrates: 47gFiber: 2gSugar: 4gProtein: 60g
Nutritional calculations are estimated and may not be accurate.