Go Back
+ servings
breaded pork chops on a platter
Print Recipe
No ratings yet

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: American
Keyword: pan fried pork chops, pan seared pork chops, pork chops
Servings: 4
Calories: 615kcal


  • 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


  • 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
  • cup vegetable oil
  • Lemon Wedges


  • 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.


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.


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