Go Back
–+ servings
Square overhead shot of sliced oven fried pork chops on a plate with salad.
Print Pin
5 from 8 votes

Oven Fried Pork Chops

Crispy, golden oven fried pork chops breaded with cornflakes and seasoned crumbs for a crunchy crust and tender juicy inside.
Course Dinner
Cuisine American, Southern
Keyword baked breaded pork chops, Baked Pork Chops, breaded pork chops, oven fried pork chops
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 348.6kcal
Author Blair Lonergan

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.
    Making the breading mixture for an oven fried pork chops recipe.
  • 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.)
    Process shot showing how to bread pork chops for an oven fried recipe.
  • Place the pork on the prepared baking sheet.
    Breaded pork chops on a parchment lined baking sheet.
  • Bake until just barely pink in the center and an instant read thermometer registers 145°F, about 15-20 minutes.
    Horizontal overhead shot of oven fried pork chops on a plate with lemon wedges.

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

Serving: 1breaded pork chop | Calories: 348.6kcal | Carbohydrates: 22.5g | Protein: 33.1g | Fat: 14.6g | Saturated Fat: 3g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 4.6g | Cholesterol: 115.3mg | Sodium: 870.5mg | Potassium: 34.2mg | Fiber: 0.9g | Sugar: 3.1g