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Crispy on the outside and juicy on the inside, these baked breaded pork chops are ready for the table in just 30 minutes. Serve the flavorful oven-fried pork chops with buttermilk biscuits, mashed potatoes, Southern-style green beans, or a crisp wedge salad.
Table of Contents
If you’re looking for even more easy pork chop recipes, be sure to try these 5-ingredient pan-fried pork chops, these Crock Pot ranch pork chops, and these 15-minute grilled pork chops with the best pork chop seasoning, too!
This is the only way my husband will eat pork chops. Thanks for the recipe!
– Marion
Tips to KNow Before You Get Started
- Use boneless, center cut pork chops that are about ¾-inch thick and about 5 ounces each. While any size and type of pork chop will work for breading, this particular cut is lean and tender, and cooks through in just the right amount of time. The breading has a chance to turn crisp and golden brown, but it doesn’t burn before the pork is done.
- 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.
- Corn Flake crumbs add great crunch and texture to the pork, while also giving the dish extra flavor. These are a key ingredient for crispy oven fried pork chops — don’t omit them!
- The oil in the breading helps the pork chops turn crispy and golden brown in the oven — no frying necessary! Don’t skip the oil, or the end result won’t be nearly as good.
Directions
You only need about 10 minutes to prepare the breaded pork chops and about 15 minutes to bake them in the oven! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Pat the pork chops dry and season them liberally with salt and pepper. 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.
- Rub the cornstarch on both sides of the chops.
- Dredge the pork chops in the egg mixture and press them into the breading mixture in a shallow bowl, patting evenly to coat on both sides. Shake off any excess egg mixture before coating in the breading.
- Place the breaded pork chops on a parchment-lined baking sheet.
- Bake the pork chops in a 400°F oven for about 15-20 minutes, or just until they’re barely pink in the center. The total cooking time will vary depending on the size and thickness of your pork chops. You’re looking for an internal temperature of 140°F – 145°F on an instant read thermometer.
- Garnish with chopped fresh parsley, if desired.
Serving Suggestions
Serve the baked breaded pork chops with coleslaw, Charleston red rice, fried apples or baked apple slices, okra and tomatoes, Southern-style green beans, Southern collard greens, fried cabbage, or a pan of Jiffy cornbread with creamed corn.
Preparation and Storage Tips
- Prepare the breading mixture in advance, but do not bread the pork chops until just before baking.
- Leftovers will keep in the refrigerator in an airtight container for 3-4 days, or in the freezer for 2-3 months.
- To reheat the pork chops: Preheat the oven to 350°F. Place pork chops on a baking sheet and warm just until heated through. Be aware that reheating the cooked pork may dry out the meat, so they are best when served fresh.
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
More Baked Pork Chop Recipes
“No Peek” Pork Chop and Rice Casserole
1 hour hr 25 minutes mins
Baked BBQ Pork Chops
30 minutes mins
Dump-and-Go 4-Ingredient Baked Pork Chops
25 minutes mins
Baked Breaded 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
- Leftover pork chops will keep in the refrigerator in an airtight container for 3-4 days, or in the freezer for 2-3 months.
- To reheat the pork chops: Preheat the oven to 350°F. Place pork chops on a baking sheet and warm just until heated through. Be aware that reheating the cooked pork may dry out the meat, so they are best when served fresh.
Nutrition
Bread Pork Chop Recipe Variations
- I love the combination of the bread crumbs and Corn Flake crumbs, because the Corn Flakes add extra crunch and flavor that you can’t get from the breadcrumbs alone. I prefer the finer texture of regular breadcrumbs here, but you can substitute with Panko breadcrumbs if that’s all that you have.
- Instead of the breadcrumbs, add extra flavor to the breading by using finely crushed Ritz crackers or Saltines with the Corn Flakes.
- For a special touch, add a couple of tablespoons of grated Parmesan cheese to the breading mixture.
- Cooking just for two? Cut all of the ingredients in half and just bake two pork chops. The rest of the cooking instructions remain the same.
This recipe was originally published in April, 2020. The photos were updated in July, 2024.
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!