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!
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.
- 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.
Step 1: Whisk the buttermilk, mustard, and garlic together until blended.
Step 2: Combine half of the cornstarch, cornflake crumbs, salt, and pepper in a separate bowl. Place the remaining cornstarch in a separate dish.
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.
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.
Step 7: Place the pork chops in heated oil 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!
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!
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
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.
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.
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.
Other Delicious Pork Chop Recipes to Try
Do you like pork chops? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Cornflake Breaded Pork Chops
Equipment
- large skillet ideally 12 inch
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
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
This post was originally published February 2016. It has been updated with new images and content.
Gracy Wilson says
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......................................................
Karin and Ken says
They are good. I'm sorry you can't eat one. Take care and all the best. Karin