Cornflake Crusted Baked Pork Chops- a simple cornflake coating makes for super tasty fried pork chops. Best of all, these pork chops are baked, not fried.
Cornflakes are not just for breakfast. They make an awesome breading for chicken and pork chops. Not only do they get fantastically crispy, they have much more flavor than flour or plain bread crumbs.
I love the ease of baking pork chops in the oven, but you do have to be careful not to overcook them. Then they will be dry and chewy. It also helps to use the right type of pork chop.
WHAT TYPE OF PORK CHOPS TO USE?
I prefer to use bone-in pork chops. They seem to have more flavor and the bone helps keep the meat from drying out. If you use boneless pork chops, be really careful not to overcook them. Pork chops are done when they reach an internal temperature of 145 degrees. I would use a medium to thick cut pork chop. Thin pork chops tend not to do well in the oven.
HOW TO MAKE CORNFLAKE CRUSTED BAKED PORK CHOPS:
- Crush the cornflakes in a large ziptop bag. Add the seasonings.
- Whisk together the eggs and milk in a shallow bowl.
- Blot pork chops dry with paper towels and dip them in egg mixture. Add them to the ziplock bag one at a time and shake to coat.
- Place pork chops on a greased baking sheet. Drizzle the melted butter on them.
- Bake uncovered for 45 minutes. Thick pork chops may need up to an hour. Internal temperature should reach 145 degrees.
I like to sprinkle a little salt on them right when they finish baking.
More Pork Chop Recipes To Try:
- Deviled Pork Chops
- Brown Sugar Garlic Pork Chops
- Smothered Southern Pork Chops
- Garlic Parmesan Stuffed Pork Chops
- Ranch Seasoned Fried Pork Chops
- 5 cups Corn Flakes cereal
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 4 bone-in pork loin chops (medium to thick cut)
- 2 tablespoons melted butter
- Preheat oven to 350 degrees and grease a rimmed baking sheet or 9x13-inch baking dish.
- Place corn flakes in a large ziptop bag. Use a rolling pin to crush them.Add salt, paprika, garlic powder, and pepper to bag.
- Whisk together eggs and milk in a shallow bowl.
- Blot pork chops dry with paper towels. Dip in egg mixture and place them one at a time in the ziplock bag, shaking to coat them.
- Place coated pork chops on baking sheet. Drizzle with melted butter.
- Bake for 45 to 60 minutes or until they reach an internal temperature of 145 degrees.
- Sprinkle them with a little salt and serve.
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