Crispy Fried Pork Chops
Crispy Fried Pork Chops are pan-fried and made with a simple breading of crushed corn flakes that adds a perfect crunch to a tender and juicy pork chop.
Servings: 8
Ingredients
- ⅔ cup cornstarch
- 1 cup buttermilk
- 2 tablespoons Dijon mustard
- 1 garlic clove minced
- 3 cups cornflakes
- salt and pepper
- 8 boneless pork chops ½ to ¾ inch thick, trimmed
- ⅔ cup vegetable oil
- lemon wedges for serving
Instructions
- Spread ⅓ cup cornstarch in a shallow dish. In a second dish, whisk buttermilk, mustard, and garlic together. In a food processor, process cornflakes, ½ teaspoon salt, ½ teaspoon, and remaining ⅓ cup cornstarch for about 10 seconds, until finely ground. Transfer to a third shallow dish.
- Adjust oven rack to the middle and preheat oven to 200℉. Set a wire rack into a rimmed baking sheet.
- Cut 1/16-inch slits on the sides of each pork chop, spaced ½-inch apart and in a crosshatch pattern.
- Season pork chops with salt and pepper.
- Dredge chops in cornstarch, dip into buttermilk mixture, then coat with the cornflake crumbs, pressing gently to adhere, 1 pork chop at a time.
- Transfer to a prepared wire rack. Let the coated pork chops sit for 10 minutes.
- Heat ⅓ cup oil in 12-inch nonstick skillet over medium-high heat.
- Cook 4 chops for about 4 to 10 minutes until golden brown on both sides and the internal temperatures registers at 145℉.
- Transfer chops to a paper-towel lined plate and let sit for 30 seconds on each side (don’t let sit longer than 30 seconds per side, this will help keep the breading on).
- Transfer chops to clean wire rack in a rimmed baking sheet and keep warm in oven.
- Discard oil in skillet, wipe clean with paper towels, and repeat process.
- Serve with lemon wedges.
Notes
- If you don’t have cornflakes, you can sub them for panko breadcrumbs and they work great.
- Use gluten-free corn flakes or gluten-free panko breadcrumbs if needed for food allergies or dietary restrictions - it’s an easy swap!
- Be sure to take the time to cut the slits around the sides of the pork chops - this helps prevent this cut of meat from curling around the edges when cooking.
- Store leftovers in the fridge for up to three days.
Nutrition
Serving: 1 of 8 pork chops | Calories: 468kcal | Carbohydrates: 20g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 287mg | Potassium: 565mg | Fiber: 1g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 4mg
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