If you’re craving a plate of juicy, tender pork chops with a crispy, golden crust, you’re in the right spot. These oven fried pork chops give you all the crunch and flavor of traditional fried chops without the grease and mess!
The secret is in the breading mix and the oven technique that keeps them light and crispy every time. With just a few pantry staples, this is the kind of easy weeknight dinner that feels special, but it’s ready in about 30 minutes.
Table of Contents
Before You Get Started
A few simple steps make a big difference in how your pork chops turn out. Here’s what to keep in mind before you begin:
- Choose pork chops that are about ¾-inch thick for even cooking. Boneless chops work beautifully, but bone-in can also be used with a slight adjustment to the cooking time.
- Patting the meat dry and seasoning it well helps the coating stick and adds flavor to every bite.
- The cornstarch is a “secret ingredient” that you can’t taste. Instead, it helps the breading adhere to the pork and creates an extra-crispy crust.
- Mixing breadcrumbs with crushed cornflakes and a little oil creates the perfect texture: crispy but not too heavy.
How to Make Breaded Pork Chops
Cooking pork chops in the oven is simple, but a few little details will make them turn out perfectly every time.
Step 1: Prep and Season the Pork Chops
Start by patting the pork chops dry with paper towels. Season them generously with salt and pepper on both sides. This helps flavor the meat and gives the breading a solid base to cling to.
** Tip: Feel free to season the meat with even more of your favorite herbs and spices before breading. Good options include cayenne pepper, garlic powder, a BBQ rub, all-purpose house seasoning, or rosemary, thyme, parsley, oregano, and chives.
Step 2: Prepare the Breading Mix
In a shallow dish, combine the breadcrumbs, crushed cornflakes, sugar, paprika, onion powder, and a little salt. Drizzle in the oil and use a fork to mash it together.
** Tip: Adding oil to the breading helps the pork chops brown and crisp up in the oven. Don’t skip this important ingredient!
Step 3: Coat the Chops
Sprinkle the pork chops with cornstarch on both sides, then dip them into a beaten egg. Press each chop firmly into the breading mixture, making sure both sides are coated well. Shake off the excess.
** Tip: Pressing the chops firmly into the crumbs helps the coating stick so it won’t fall off while baking.
Step 4: Bake Until Crispy
Place the breaded pork chops on a parchment-lined baking sheet. Bake at 400°F for 15 to 20 minutes, or until an instant-read thermometer registers 145°F in the thickest part of the meat.
** Tip: Every oven runs a little differently, so start checking for doneness at 15 minutes.
Step 5: Rest and Serve
Let the pork chops rest for 3 to 5 minutes before serving. This keeps the juices inside the meat where they belong.
Serving Suggestions
These oven-fried pork chops pair well with classic sides like:
- Starches: mashed potatoes, creamy baked mac and cheese, au gratin potatoes, rice, or a pan of Jiffy cornbread with creamed corn or Southern cornbread
- Vegetables: Southern-style green beans, Arkansas green beans, Southern collard greens, okra and tomatoes, or this stewed tomatoes recipe
- Apples: fried apples, baked apple slices, or old-fashioned applesauce
- Dessert: chocolate bundt cake using cake mix
Variations and Customizations
- Use bone-in pork chops if that’s what you have; just add a few minutes to the cooking time.
- Swap the cornflakes for panko bread crumbs, saltine crackers, stuffing mix, or Ritz crackers for a different texture. One reader noted that crushed croutons also work well!
- Add parmesan cheese, cayenne pepper, or fresh herbs to the breading for extra flavor.
- Try buttermilk, milk with mustard, or even mayonnaise instead of the egg mixture.
- Want to lighten it up? Cook the chops in the air fryer for an extra crisp coating.
Wow! Very impressed with ease of prep and final result!! Super moist and cooks while sides are prepared. I didn’t have any corn flakes and Ritz sounded a bit sweet to me so I used some pre-seasoned croutons. Result was delicious. Thanks for the great recipe!
– Linda
Preparation and Storage Tips
- Store leftover pork chops in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to keep the breading crispy. Avoid the microwave, which makes the coating soggy.
- You can freeze breaded, uncooked pork chops on a tray, then transfer them to a freezer bag once solid. Bake straight from frozen, adding extra cooking time.
- Bread the chops ahead of time and keep them in the fridge, covered, for up to 8 hours before baking.
Frequently Asked Questions
Why is my breading soggy on the bottom?
Make sure you use parchment paper (or a wire rack), and don’t crowd the pan. Air circulation is key. The cornstarch also helps to eliminate soggy breading by absorbing excess moisture from the meat.
How do I know when pork chops are done?
Use a meat thermometer and pull them at 145°F. Let them rest before serving.
Can I bread the chops ahead of time?
Yes, but keep them refrigerated and covered.
What if my chops are thinner or thicker than 3/4 inch?
Thin chops may only need 10 to 12 minutes, while thick ones could take closer to 25 minutes. Always check the internal temperature.
Is there a way to get extra crunch without frying?
Yes! Coating the pork with cornstarch and adding oil to the breading makes the coating extra crisp.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Oven Fried Pork Chops
Ingredients
- 4 center cut boneless pork chops, about ¾-inch thick (about 5 ounces each)
- 4 teaspoons cornstarch
- ½ cup dry breadcrumbs
- ½ cup Corn Flake crumbs (about 1 ½ cups of whole cereal measured before crushing)
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus extra for seasoning the meat
- 2 tablespoons canola oil or vegetable oil
- 1 large egg, lightly beaten
- Ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Spray a rimmed baking sheet with cooking spray or line with parchment paper; set aside. Pat pork chops dry and season liberally with salt and pepper on both sides. Sprinkle the cornstarch over the pork chops and pat to coat evenly on both sides.
- In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
- Lightly beat the egg with a fork in another shallow dish. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
- Place the pork on the prepared baking sheet.
- Bake until just barely pink in the center and an instant read thermometer registers 145°F, about 15-20 minutes.
Notes
- Leftovers: fridge for 3-4 days or freezer for 2-3 months.
- Reheating: in a 350°F oven until warmed through.
- Choose pork chops that are about ¾-inch thick for even cooking. Boneless chops work best, but bone-in can also be used with a slight adjustment to the cooking time.
- You can’t taste the cornstarch, but it helps the breading adhere and creates an extra-crispy crust.
- Mixing the breading with oil helps the outside brown and crisp.
- Pat the meat dry to help the coating stick.
Nutrition
This is the only way my husband will eat pork chops. Thanks for the recipe!
– Marion
Originally published in April, 2020, this post was updated in October, 2025.
MAGICCCCCC. This was a great new way to do pork chops, it was easy to make, easy to clean up, and everyone cleaned their plates. Full disclosure, we didn’t have cornflakes or ritz because #quarantinepantry, but I used Panko and some Parmesan and it was amazing. Thanks, Blair!!
Yay! So glad that it was a hit, Emily. Thanks for taking the time to come back here and let me know!
Made this last night with some very thick pork loin chops from Costco. Don’t keep corn flakes or Ritz crackers around so like the other reviewer I used Panko (no parm). These were so delicious! Great flavor and we loved the texture! Love the crispiness that makes it feel fried, except it’s not greasy at all. The dish is very easy to prep and very easy to just cook in the countertop toaster oven so as to not heat up the kitchen too much (important for these 90+ degree summer days!). My thick chops came out fantastic, and the dish would be even better with thinner chops (as in the recipe) so there would be a higher coating to meat ratio. Thanks for another great recipe that will be in our pork rotation!
Thank you, Norma! I’m glad to know that it worked — even with the Panko and thick chops. Thanks for sharing your feedback. Love the idea of using the toaster oven on these very hot days!
I have eater Oven Fried Breaded Pork Chops but never made it by myself but I think now I am gonna give it a shot.
Made these as per recipe. Very very good. Since the first time I’ve made this often. I love making them in the oven. So easy. I think the secret ingredient that sets these apart is the sugar. Thank you for sharing. I would say this is a grand champion recipe!
Thank you, Jan! I’m so glad that you enjoy them. I agree — the sugar adds so much to the recipe. Thanks again for your note!
Wow! Very impressed with ease of prep and final result!! Super moist and cooks while sides are prepared. I didn’t have any corn flakes and Ritz sounded a bit sweet to me so I used some pre-seasoned croutons. Result was delicious. Thanks for the great recipe!
Awesome! I’m so glad that you made it work with the ingredients you had on hand. Thanks, Linda!
This is the only way my husband will eat pork chops. Thanks for the recipe!
I’m so glad that he approves! Thanks, Marion!
Another great meal that the family loved! Have made many of your dishes and desserts and everyone was a hit. Thanks for all of the great food that comes with great to follow directions. Also enjoy your photos. God bless you and yours.
Thank you for your kind note, Sherry. That makes me really happy to hear!
I can’t wait to make these chops and really appreciate all that you share. Every one of the recipes that you have published that I have made are excellent. I was raised in Florida and grew up eating so many of the foods you have featured. Thanks, again.
Thank you so much, Sandra! We’re glad you’re enjoying the recipes.
Very good. Both crunchy and juicy. Will do again.
Thank you, Patricia! We’re so glad you enjoyed them.