Cornflake Pork Chops

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.

Ingredients Needed for Cornflake Pork Chops

• Pork Chops
• All Purpose Flour
• Pork Rub or Lawry’s Season Salt
• Eggs
• Cornflakes
• Olive Oil

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Step By Step Directions for Crunchy Pork Chops

1. 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 1/4 inch thick. This is an optional step.
2. Create a breading station.
3. Add eggs to a bowl and beat well.
4. In a shallow bowl or pie plate, mix the flour and seasonings.
5. Place cornflakes in a zip top bag and smash with a rolling pin. Make into coarse crumbs or fine crumbs, which ever you prefer.
6. Line a baking sheet with parchment or foil.
7. Dredge pork chops in flour.
8. Dip into egg.
9. Coat in crushed cornflakes.
10. Place on the lined baking sheet, a few inches apart.
11. Spray with a light coating of olive oil on both sides.
12. 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 for Crispy Pork Chops

Fried: Cornflake pork chops can be pan fried. Add about 1/4 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.

You might also like these Crispy Pork Cutlets with Honey Garlic Sauce for a quick weeknight dinner.

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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Print Recipe

5 from 2 votes

Cornflake Pork Chops

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. 

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Pork

Cuisine: American

Keyword: baked pork chops, cornflake crusted pork chops, quick pork chops, thin pork chops

Servings: 4 Servings

Calories: 729kcal

Author: Milisa

Ingredients

• 4- 5 pork chops
• 1/2 cup all purpose flour
• 2 tablespoons pork rub or season salt
• 2 large eggs
• 6 cups cornflakes
• 2 tablespoons olive oil

Instructions

• Preheat oven to 375°.
• Line a baking sheet with parchment paper or aluminum foil.
• Pound boneless pork chops to about 3/8 - 1/4 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.

Notes

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 1/4 cup olive oil over medium-high heat. Turn after 4 minutes and continue to cook until internal temperature reaches 145°.

Nutrition

Serving: 1g | Calories: 729kcal | Carbohydrates: 47g | Protein: 60g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Cholesterol: 264mg | Sodium: 599mg | Fiber: 2g | Sugar: 4g