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 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.
I love the combination of the breadcrumbs 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 mixture 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.
Theoil 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.
Boneless center cut pork chops work best with this recipe, because they cook in just the right amount of time. The breading gets crispy and golden brown, but doesn't burn before the meat is cooked through.
The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You're looking for an internal temperature of 140°F - 145°F.
Season the meat with your favorite herbs and spices before breading. Other good options include cayenne pepper, garlic powder, a BBQ rub, all-purpose house seasoning, or rosemary, thyme, parsley, oregano, and chives.