Cornflake Breaded Pork Chops

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

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!

Prep Time10

Cook Time10

Resting Time10

Total Time30

Servings:

Calories: 426kcal

Author: Karin and Ken

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