Baked Breaded Pork Chops
User Reviews
5
Baked Breaded Pork Chops
Description
These pork chops are first seasoned with salt and pepper, then dusted with cornstarch to help the breading adhere. The breading mix includes dry breadcrumbs, crushed corn flakes, sugar, paprika, onion powder, and salt, which, when combined with oil, form a flavorful crispy crust during baking.
The pork is dipped in beaten egg and coated in the breading mixture before being placed on a baking sheet. Baking at 400°F for 15-20 minutes cooks the chops just to the safe internal temperature of 145°F, keeping them moist with a golden crust. The corn flakes add a distinctive crunch compared to standard breadcrumb coatings.
The chops can be served as a simple meat entree with sides, and leftovers keep well refrigerated for several days. Reheating gently in the oven preserves their texture better than microwaving.
To reheat, warm pork chops at 350°F until heated through, being careful to avoid drying out the meat. Best eaten fresh but suitable for meal prep.
Ingredients
- 4 pork chops about ¾-inch thick (about 5 ounces each, center cut boneless
- 4 teaspoons cornstarch
- ½ cup dry breadcrumbs
- ½ cup corn flakes about 1 ½ cups of whole cereal measured before crushing, crumbs
- 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
- Store leftover pork chops in an airtight container in the refrigerator for up to four days or freeze for two to three months.
- Reheat in a preheated 350°F oven until warmed through to maintain coating crispness and moist meat.
- Avoid overcooking to keep pork chops tender and juicy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 3486 kcal
% Daily Value*
| Serving | 1breaded pork chop | |
| Calories | 348.6kcal | 17% |
| Carbohydrates | 22.5g | 8% |
| Protein | 33.1g | 66% |
| Fat | 14.6g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 4.6g | 23% |
| Cholesterol | 115.3mg | 38% |
| Sodium | 870.5mg | 36% |
| Potassium | 34.2mg | 1% |
| Fiber | 0.9g | 4% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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