↑
  • Start Here
  • Recipe Index
  • Travel Index
  • Lifestyle
  • Disclosures
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Easy Peasy Meals

Easy Recipes, Slow Cooker Meals, Meal Planning & Meal Prep

  • About
  • Contact
  • Start Here
  • Disclosures
    • Privacy + Ad Policy
  • Recipes
  • Travel
  • Lifestyle
  • Nav Widget Area

  • Start Here
  • Recipe Index
  • Course
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Dessert
  • Method
    • Air fryer
    • Instant Pot
    • Skillet
    • Sheet Pan
    • Slow Cooker
    • Grill / Smoker
  • Holiday
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Mother’s Day
    • Father’s Day
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
    • NYE
  • Protein
    • Chicken
    • Beef
    • Turkey
    • Pork
    • Fish
    • Vegetarian
  • Low-Carb
Home » Main Dish » Breaded Pork Chops
This post may contain affiliate links. See my Full Disclosure for further details.
Main Dish

Breaded Pork Chops

By Rachael | Updated on January 14, 2022

66shares
  • Pinterest
  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Pin Recipe

Breaded Pork Chops

Tender, juicy Breaded Pork Chops coated in crunchy cornflakes and seasoned with garlic and mustard, these pork chops are mouth-wateringly delicious and will make for a great meal any night of the week! Plus they are easy enough that even a novice can make them. 

Serve with Garlic Green Beans and Twice Baked Potatoes for a complete meal.

breaded pork chops on a platter

Breaded Pork Chops are a favorite in our house because hello—juicy, crispy, and so flavorful. Pork chops offer a nice universal flavor that even the pickiest of eaters tend to like. It is similar to chicken that way, and you can change up the flavor profile with spices. Which means it is super customizable. 

While I love a good Barbecue Grilled Chicken, or Steak and Potato Foil Packs sometimes I want a recipe that works well no matter what the season and doesn’t require nice weather to grill.  These Breaded Pork Chops make for a great winter or summer meal, as well as for all the seasons in between.  You just pan fry them to crispy perfection!

What You Need to Make Pan Fried Breaded Pork Chops

These Breaded Pork Chops will be a great addition to your meal rotation. And the great thing is you don’t need any crazy ingredients to make them. Here is what you need:

  • Cornstarch: It helps the coating stick.
  • Buttermilk: If you don’t have any, you can make a nice substitute using milk and a little vinegar. 
  • Dijon Mustard: You can use brown mustard, whole grain mustard, or even yellow mustard if you don’t have dijon.
  • Garlic Clove: Minced
  • Cornflakes: Gives that amazing crunch. 
  • Salt and Pepper: Season for enhanced flavor
  • Boneless Pork Chops: You want them to be about an inch in thickness.
  • Vegetable Oil: For pan frying them. 
  • Lemon Wedges: Garnish

All the ingredients you need for breaded pork chops that are pan fried for a crispy outer coating and a tender, juicy interior.

How to Make Breaded Pork Chops

These Breaded Pork Chops are quick and easy.  Simply prepare your outer coating, dip your pork chops, and then pan fry them in the skillet.  Once the desired internal temperature has been reached, transfer cooked pork chops into the preheated oven to keep warm while cooking the remaining pork chops.  Lastly, serve with lemon wedges and enjoy! 

Step one: Prepare Outer Coating.

You will have three components for your coating:

  1. Place cornstarch in a dish.
  2. In a second dish combine buttermilk, mustard, and garlic. 
  3. Then in a food processor mix cornflakes with salt, pepper, and remaining cornstarch.  Transfer this mixture into a bowl.

The crispy coating for breaded pork chops made in the food processor

Step two: Preheat Oven and Coat Pork Chops.

After the oven rack has been moved to the middle position, and the oven has been set to 200 degrees, cut slits on both sides of the chops and season. Then dredge chops in cornstarch, letting excess fall off.  Next coat with buttermilk mixture (let excess drip off) and then coat with cornflakes mixture.  Let pork chops stand for 10 minutes.

Breaded pork chops, ready to be cooked, sitting on a rack

 

Step three:  Cook Pork Chops in a Skillet

Heat oil in the skillet.  Add chops to the pan. Cook for ???? then flip over and continue to cook until golden brown.  Once the pork chop’s internal temperature reaches 145 degrees, transfer to the oven to keep warm, while cooking the other pork chops.  

Breaded pork chops being pan fried

Step four:  Serve with Lemon Wedges.

Once all the pork chops are done.  Plate and serve with lemon wedges. These chops are so delicious paired with Crispy Potatoes and Best Ever Roasted Broccoli.

A breaded pork chop on a plate, cut into with a fork and knife, lemon wedges in the background.

Tips and Tricks and Substitutions

Making this recipe is Eazy Peazy, here are a few tricks for getting the best results every time. 

  • Save on time and use whole cornflakes: You don’t have to crumble your cornflakes if you don’t want.  Sub out crumbled cornflakes for whole ones instead. I just found the texture was slightly better, and my kids enjoyed it more when they were pulsed in the food processor. Just be sure not to pulse too much, as you want some texture for added crunch. 
  • If you like a little heat, add hot sauce:  If you want to make this dish spicier, you can add some hot sauce to your buttermilk mixture. I love some sriracha, or even a pinch of cayenne pepper to kick up the heat. 
  • For easier prep, use boneless loin chops:  While you can use bone in chops, boneless loin chops will make prep much easier. And they are easier to eat this way too. 
  • For maximum crunch in your coating, score the surface of the chop:  Don’t skip this step.  You want a crunchy coating and to ensure the best results a scored chop surface will help. It only takes a second, but makes a difference. 
  • For a change, add dried herbs: Have fun with the dish.  Mix it up every once and awhile and add some dried herbs to the crumbs.  Trust me it’s delish!
  • Heat the oil: Make sure your oil is nice and hot, but not smoking, before placing your chops. This will help your pan fried pork chops get crispy rather than result in them soaking up all the oil and getting soggy.
  • Use a meat thermometer: The best way to get tender and juicy pork chops is to cook them to the proper temperature, and the best way to do that is to simply check it. Use an instant read thermometer for perfect results every time.

breaded pork chips on a plate

Make Ahead and Storage

How to make this recipe ahead of time:

Obviously fresh is best with a recipe like this, as it ensures a crunchy coating and juicy interior.  However if you want to make ahead of time you can.

  • Follow the recipe like normal.
  • Allow time for Baked Breaded Pork Chops to cool.
  • Once cooled, transfer into a tupperware container and put in the fridge.
  • When ready to eat, grease a strip of foil and then line a baking sheet with the greased foil.  Place pork chops on the baking sheet and cover with foil.
  • Then reheat the pork chops in an oven set at 450 degrees.  Bake for about 6 minutes and then take them out of the oven and flip over and recover.  Bake for another 6 minutes or so, until heated through. Or pop them in an air fryer to reheat and crisp up the exterior. 400 degrees for 4-5 minutes. 
  • Once pork chops are heated through, take them out of the oven and let them rest for about 5 minutes.
  • Enjoy!

Note:  Breaded Pork Chops will last in the fridge for a couple of days.

Other Great Recipes:

  • Italian Breaded Baked Pork Chops
  • Crockpot Smothered Pork Chops
  • Instant Pot Pork Chops
  • Pina Colada Pork Chops
  • Sweet and Sour Grilled Pork Chops with Grilled Tropical Fruit Salsa
breaded pork chops on a platter

Breaded Pork Chops

Breaded pork chops that are pan fried until tender and juicy. Perfectly crispy and flavorful crunchy exterior. These pork chops are the best dinner.
No ratings yet
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: pan fried pork chops, pan seared pork chops, pork chops
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 615kcal

Equipment

  • Paring knife to score surface of chop
  • 3 shallow dishes for coating
  • Tongs for dipping chops in buttermilk and for frying
  • Wire rack set in rimmed baking sheet
  • Paper Towels

Ingredients

  • ⅔ cup cornstarch
  • 1 cup buttermilk
  • 2 Tablespoons Dijon mustard
  • 1 garlic clove
  • 3 cups cornflakes
  • Salt and Pepper
  • 8 boneless pork chops 3 to 4 ounce each, ½ to ¾ inch thick, trimmed
  • ⅔ cup vegetable oil
  • Lemon Wedges

Instructions

  • Place 1/3 cup cornstarch in a shallow dish.
  • In a second shallow dish, whisk together buttermilk, mustard, and garlic until combined.
  • Using a food processor, combine cornflakes, ½ teaspoon salt, ½ teaspoon pepper, and remaining 1/3 cup cornstarch then process until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to a third shallow dish.
  • Preheat oven to 200 degrees F, with rack adjusted to middle position. (Not to bake chops, but to keep them warm while cooking all of them, if making less, this step is not necessary).
  • Scour the top of each chop by using a sharp knife, cut 1/16-inch-deep slits on both sides of chops, spaced ½ inch apart, in a crosshatch pattern.
  • Sprinkle pork chops with ½ teaspoon salt and ½ teaspoon pepper.
  • Dredge each chop in the three mixtures, start with the cornstarch, shaking extra off, then dredge in buttermilk mixture, and last the cornflake mixture
  • Transfer coated chops to a wire rack set in rimmed baking sheet
  • Let the coated chops stand for 10 minutes.
  • Meanwhile, heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 chops into the skillet and cook until golden brown and crispy, about 3 to 5 minutes. Then carefully flip the chops and cook second side until it is golden brown and crispy and the center of the chop registers 140 degrees F, another 3 to 5 minutes.
  • Once golden brown, use tongs to transfer the chops to a paper towel–lined plate and let rest for 30 seconds on each side.
  • Then set on a wire rack set in rimmed baking sheet, and transfer to the oven to keep warm until ready to serve.
  • Replace oil in skillet, and repeat process with the four remaining chops. Once all chops are cooked, serve with lemon wedges.

Notes

A scored surface helps the coating for maximum crunch.
To keep the pork chops quick and easy to prepare, choose boneless loin chops instead of bone in chops.
Natural pork works best in this recipe, not enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor).
Don’t let the chops drain on the paper towels for longer than 30 seconds or the heat will steam the crust and make it soggy.
You can substitute cornflake crumbs for whole cornflakes, mix the crumbs with cornstarch then some salt and pepper. If using crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper.
Dried herbs can be added to the crumbs.
Add some hot sauce to the buttermilk mixture to spice things up.

Nutrition

Calories: 615kcal | Carbohydrates: 41g | Protein: 62g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 432mg | Potassium: 1130mg | Fiber: 1g | Sugar: 5g | Vitamin A: 490IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 8mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
66shares
  • Pinterest
  • Facebook
  • Twitter
  • Yummly

Related

Related categories:
Main Dish Pork

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Rachael from Eazy Peazy Mealz

Welcome, I'm Rachael!

I’m a mom of 4 great kids that keep me super busy.

My philosophy is cooking has to be easy, tasty, kid approved, and fit between homework, piano practice, soccer, and the MOUNTAINS of laundry in my life! Read More Work With Me
Take the Hassle Out of Meal Time!
FREE EMAIL COURSE + Printable Recipe Binder!
 
Easy, quick prep meals your family will want to eat sent straight to your inbox!
Thank you for subscribing!

Crock Pot Meals

Crock Pot Philly Cheesesteak (Keto)

Crockpot grape jelly meatballs are the perfect party appetizer.

Crockpot Grape Jelly Meatballs

A bowl full of bolognese made in the slow cooker.

Bolognese Slow Cooker

A bowl of chicken parmesan casserole

Slow Cooker Chicken Parmesan

20 Minute Meals

Pop hearts, homemade pop tarts, flakey pie crust stuffed with raspberry jam and baked to golden perfection.
A cuban sandwich
Pad see ew a thai stir fry noodle with vegetables, so delicious, so easy to make.
A hot stack of buttermilk pancakes and syrup being poured over the top

Free Kitchen Binder eBook

Let's Do This!

browse allRecipes By Method

slow cook

Sheet Pan

Air Fryer

Instant Pot

Grill/Smoke

One Pot

Skillet

Let's Work Together

Hi, I'm Rachael, and I am obsessed with sharing quality products and solid recipes. I can work with you to develop, test and create original recipes and content using YOUR products, and share it across Eazy Peazy Mealz blog and social channels, reaching thousands of dedicated readers.

Let's Do This

Footer

Eazy Peazy Meals
  • About
  • Contact
  • Start Here
  • Disclosure
  • Privacy Policy
Copyright ©2023, Easy Peasy Meals. All Rights Reserved.
Design by Pixel Me Designs
  • Pinterest
  • Facebook
  • Twitter
  • Yummly