Cornflake Pork Chops

Cornflake crusted Pork Chop on a plate with mashed potatoes.

5 from 2 votes

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

Cook Time10

Total Time25

Course: Pork

Cuisine: American

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

Servings: 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