Baked Breaded Pork Chops

5 from 7 votes

Crispy on the outside and juicy on the inside, these oven-fried breaded pork chops are an easy dinner in just 30 minutes!

Course Dinner

Cuisine American, Southern

Keyword baked breaded pork chops, Baked Pork Chops, breaded pork chops, oven fried pork chops

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 348.6kcal

Author Blair Lonergan

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

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.

Leftover pork chops will keep in the refrigerator in an airtight container for 3-4 days, or in the freezer for 2-3 months.

To reheat the pork chops: Preheat the oven to 350°F. Place pork chops on a baking sheet and warm just until heated through. Be aware that reheating the cooked pork may dry out the meat, so they are best when served fresh.