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    Home » Recipes » Main Courses

    Breaded Cornflake Pork Chops

    Published: May 1, 2024 · Modified: Apr 9, 2025 by Karin and Ken · This post may contain affiliate links. 2 Comments

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    Jump to Recipe Print Recipe

    These Cornflake Pork Chops are easy to make and have the perfectly crisp and crunchy texture! The outside cooks up extra crispy while the pork stays nice and juicy on the inside! The best breaded pork chops ever!

    Three cornflake pork chops on a plate and garnished with fresh cut lemons.

    Why You Will Love This Recipe

    • Quick Prep: You can have your pork chops ready to cook in just a few minutes using common ingredients.
    • Family-Friendly: These perfectly crispy breaded pork chops will surely be a hit for kids and adults alike and can be served with anything!
    • Easy to Customize: You can easily adjust the seasonings to suit your personal tastes.

    For another take on crispy, crunchy tasty pork chops try our Parmesan Crusted Pork Chops or Pulled Pork In Oven recipe.

    Ingredients

    Here are the ingredients you will need to prepare these pork chops.

    Ingredients to make pork chops with corn flakes on the table before making.
    • Cornstarch: Mixed in with the cornflakes to create extra crispy crust on these pork chops.
    • Buttermilk: Aids in helping the cornstarch and cornflake stick to the pork.
    • Dijon Mustard: For best flavor use dijon mustard though you can use yellow mustard in a pinch.
    • Garlic Clove or Minced Garlic: Gives more depth of flavor to the pork chops.
    • Cornflake Crumbs: Makes the breaded pork chops extra crunchy.
    • Pork Chops: Choose boneless pork chops about a ½ to ¾ inch thick.
    • Vegetable Oil for Frying: Use a neutral flavored oil that's good for frying such as canola oil.

    See the recipe card below for the exact quantities of each ingredient.

    Variations

    Don't have the correct ingredients on hand? Or do you want to change something up? Here are some helpful tips:

    • Cheesy Crust: Add grated Parmesan into the cornflake mixture for more flavor.
    • Spicy: Add a bit of chili pepper flakes, homemade hot pepper sauce, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the buttermilk mixture for a bit of heat.
    • Swap the Pork for Chicken: You can use chicken thighs or chicken breasts instead of the pork. Follow the same instructions but adjust your cooking time to cook the chicken to 165° F.

    How to Make Cornflake Breaded Pork Chops.

    Here are the steps to making these Breaded Cornflake Pork Chops.

    Buttermilk and mustard in a bowl.

    Step 1: Whisk the buttermilk, mustard, and garlic together until blended.

    Dry ingredients to make the breading for the pork chops in a bowl.

    Step 2: Combine half of the cornstarch, cornflake crumbs, salt, and pepper in a separate bowl. Place the remaining cornstarch in a separate dish.

    Pork chops with cuts in the meat and seasoned.

    Step 3: Slice 1/16 inch deep cuts on both sides of pork about a half inch apart, in a crosshatch pattern. Season with salt and pepper.

    Tongs dipping a cornstarch coated pork chop in a bowl of the buttermilk mixture.

    Step 4: Dip pork chops one at a time in the cornstarch and then into the buttermilk mixture allowing excess to drip off.

    Step 5: Press each pork chop into the cornflake mixture coating both sides.

    Step 6: Place all the coated pork chops on a wire rack lightly coated in cooking spray set over a rimmed baking sheet. Allow the pork chops to rest on rack for 10 minutes.

    Cornflake pork chops cooking in a skillet with the uncooked side up.

    Step 7: Place the pork chops in heated oil in a skillet.

    Pork chops are flipped over to cook on the other side in a skillet.

    Step 8: Cook until the chops are golden brown and crispy, about 2 to 5 min. Transfer chops to paper towel lined platter and allow to drain for 30 seconds on each side. Serve and enjoy.

    ⭐️ Hint: Make sure your pork chops are dry and cut each one with a crosshatch pattern before coating them in the cornflake mixture. This makes the extra crispy!

    Breaded pork chop on a plate sprinkled with parsley and a piece cut.

    Storage

    • Refrigerator: Place cooled pork chops in an air tight container and keep inside your fridge for up to 3 days or freezer for up to two months.
    • Reheat: Preheat your oven to 350 degrees Fahrenheit. Place the pork chops in a pan. Reheat covered in the oven for 10 to 15 minutes or until the meat is thoroughly heated. Note reheated pork chops may not be as crisp as when first cooked.

    What to Serve with Breaded Pork Chops

    • Vegetables: Pair with lightly sautéed spinach and carrots , air fryer corn on the cob, any of our best corn side dishes, or easy sweet green beans.
    • Starchy sides: Check out our starch side dishes for some great tasting ideas.
    • Add a sauce: Serve up your pork chops with homemade gravy, cranberry sauce, or our honey hot sauce!
    Cornflake breaded pork chops on a white plate and garnished with parsley.

    Recipe Tips

    • Prep the Pork. Pat your pork chops dry with a paper towel after rinsing to help the coating stick better.
    • Don't Overcook. To prevent overcooking, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
    • Choose Even Sized Pork Chops. Buy pork chops that are similar in size and thickness to promote even cooking.
    • Rest After Cooking. Allow the pork chops to rest for at least 5 minutes before serving to allow the juices to redistribute.
    • Draining the Pork. Don’t let the chops drain on the paper towels for longer than 30 seconds or the heat will make the crust soggy.

    Recipe FAQs

    What is the difference between baking and frying breaded pork chops in terms of texture and flavor?

    Baking breaded pork chops generally results in a slightly drier crust texture, while frying creates a richer flavor and a crispier crust from frying in hot oil.

    Can I use an air fryer to make these pork chops?

    Yes! Follow the recipe instructions for preparing the pork chops. Lightly spray the base of your air-fryer basket with vegetable oil spray. Arrange the chops in the prepared basket, spaced evenly apart. Place the basket in the air fryer and set temperature to 400 degrees. Cook until pork registers 140 degrees F, 12-18 minutes, flipping and rotating the chops halfway through cooking.

    Can you bake these pork chops instead of frying?

    Yes! Simply preheat your oven to 425 degrees and bake on a rimmed baking sheet with a greased wire rack for 12-16 minutes or pork registers 140 degrees F.

    A fork holding up a piece of cornflake breaded pork over the plate.

    Other Delicious Pork Chop Recipes to Try

    Do you like pork chops? Here are some recipes you may also like to try.

    • Parmesan crusted pork chop on a cutting board sliced into pieces.
      Parmesan Crusted Pork Chops
    • No flour pork chops pan fried inside a skillet.
      Easy Pan Fried Pork Chops (No Flour)
    • An overhead closeup of a cooked lemon pepper pork chop surrounded by 3 lemon slices in pan.
      Lemon Pepper Pork Chops (Pork Chops with Lemon Pepper)
    • Closeup photo of Mom's Pork Chops and Tomato Gravy inside a large dish on the table.
      Smothered Pork Chops with Tomato Gravy

    Ready to get cooking? Remember that you can print this recipe if you would like.

    A plate of crispy breaded cornflake pork chops garnished with lemon wedges and parsley, served on a white plate with a gold fork on the side.

    Cornflake Breaded Pork Chops

    Karin and Ken
    These Cornflake Pork Chops are easy to make and have the perfectly crisp and crunchy texture! The outside cooks up extra crispy while the pork stays nice and juicy on the inside! The best breaded pork chops ever!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Resting Time 10 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 426 kcal

    Equipment

    • rimmed baking sheet
    • wire rack
    • large skillet ideally 12 inch
    • Meat Thermometer

    Ingredients
      

    • ⅔ cup cornstarch divided
    • ½ cup buttermilk
    • 1 ½ tablespoons Dijon mustard or yellow mustard if preferred
    • 1 clove garlic minced or ¼ teaspoon minced garlic
    • ¾ cup cornflake crumbs, store-bought or 3 cups cornflakes processed in food processor for about 8-10 seconds so you don't end up with powder.
    • 1 teaspoon salt divided
    • 1 teaspoon pepper divided
    • 4 3-4 oz boneless pork chops ½ to ¾ inch thick, trimmed
    • ⅓-½ cup vegetable oil for frying
    • cooking spray
    Get Recipe Ingredients

    Instructions
     

    • Place ⅓ cup cornstarch in shallow bowl.
    • In second shallow bowl, whisk buttermilk, mustard, and garlic until blended.
    • Combine cornflake crumbs with remaining cornstarch, ½ teaspoon salt and ½ teaspoon pepper in a shallow dish.
    • With sharp knife, slice 1/16-inch-deep slits on both sides of pork chops, spaced ½ inch apart, in a crosshatch pattern.
    • Sprinkle chops with remaining ½ teaspoon salt and remaining ½ teaspoon pepper.
    • Dredge a pork chop in cornstarch making sure to shake off excess.
    • Using tongs, coat with buttermilk mixture allowing to excess drip off.
    • Gently press and coat with cornflake mixture also allowing excess to drop off.
    • Place wire rack inside rimmed baking sheet and lightly coat wire rack with cooking spray. Repeat with remaining pork chops.
    • Place each coated chop on top of wire rack until all pork chops are covered. Allow coated pork chops rest for 10 minutes while oil heats.
    • Heat ½ cup oil in skillet over medium-high heat until shimmering or a drop of water flicked in it dances.
    • Place pork chops in skillet and cook until golden brown and crispy, 2 to 5 minutes. Carefully flip chops and continue to cook until second side is golden brown and crisp. Using a meat thermometer confirm that the center of each pork chop registers 140 degrees, another 2 to 5 minutes.
    • Transfer chops to paper towel–lined platter and allow to drain for 30 seconds on each side. Serve and enjoy.

    Notes

    • Prep the Pork. Pat your pork chops dry with a paper towel after rinsing to help the coating stick better.
    • Don't Overcook. To prevent overcooking, use a meat thermometer to check that the internal temperature has reached 145°F (63°C).
    • Choose Even Sized Pork Chops. Buy pork chops that are similar in size and thickness to promote even cooking.
    • Rest After Cooking. Allow the pork chops to rest for at least 5 minutes before serving to allow the juices to redistribute.
    • Draining the Pork. Don’t let the chops drain on the paper towels for longer than 30 seconds or the heat will make the crust soggy.

    Nutrition

    Calories: 426kcalCarbohydrates: 59gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 4mgSodium: 1001mgPotassium: 138mgFiber: 2gSugar: 6gVitamin A: 849IUVitamin C: 10mgCalcium: 45mgIron: 13mg
    Keyword breaded pork chops, cornflake pork chops, fried pork chops
    Tried this recipe?Let us know how it was!

    This post was originally published February 2016. It has been updated with new images and content.

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    Comments

    1. Gracy Wilson says

      February 29, 2016 at 12:09 am

      Denise these pork chops look so delicious that I feel like taking one off of the computer, however Bud and I can not have any pc.......thanks, for the tease.....................see you in May maybe love ya both gracy......................................................

      Reply
      • Karin and Ken says

        March 01, 2016 at 10:40 pm

        They are good. I'm sorry you can't eat one. Take care and all the best. Karin

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    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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