Crispy Fried Pork Chops
on Feb 09, 2021, Updated Jun 26, 2024
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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.
I know you’ve tried fried chicken, but have you tasted crispy fried pork chops? Don’t let chicken have all the fun, you need to try these super easy and delicious fried pork chops. And don’t frying pork chops intimidate you – put a little oil in a hot skillet and you create magic.
I like to add a baked potato and some roasted vegetables to my fried pork chops. You have tons of options though just pick a carb and a vegetable and you’ll have a well rounded meal!
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients that you have on-hand.
- Easy recipe packed with flavor (and protein).
- Just as good as pan-fried chicken.
- Can be made gluten-free and dairy-free with a couple tweaks.
Recipe Ingredients
- Cornstarch
- Buttermilk: You can make homemade buttermilk if you don’t have it on-hand.
- Dijon mustard
- Garlic: A fresh clove.
- Corn flakes
- Salt and pepper
- Pork chops: Either boneless or bone-in will work – use what you have.
- Vegetable oil
- Lemon
See the recipe card below for full information on ingredients and quantities.
How to Make Crispy Fried Pork Chops
Step #1. Gather and prep your ingredients according to the recipe card.
Step #2. Working on one pork chop at a time, dredge the chop in the pan that has only cornstarch.
Step #3. Dip the pork chop into the buttermilk mixture.
Step #4. Coat with the cornflake crumbs and pressing gently to adhere them.
Step #5. Let the coated pork chops rest for 10 minutes and heat ⅓ cup of oil in a large skillet.
Step #6. Cook a few chops at a time for about 4 to 10 minutes or until golden brown on both sides and they register 145℉.
Recipe FAQs
Either boneless or bone-in pork chops will work. Typically, I use boneless because they cook a bit faster and they are a bit easier to eat. But, it’s up to you.
When pork chops are done when they are golden brown on all sides. You can also use a meat thermometer just to be safe. Pork is cooked when the internal temperature reaches 145 degrees F.
Maybe. Most corn flakes contain a bit of gluten even though corn is the main ingredient. Look for corn flakes that are labeled gluten-free on the package or use gluten-free panko breadcrumbs.
Yes. You can use a non-dairy milk in place of the buttermilk. It won’t have quite the same flavor but it should work even though I haven’t tested it.
Expert Tips
- If you don’t have buttermilk, you can make a homemade buttermilk equivalent with milk and lemon juice or distilled white vinegar.
- Don’t overcrowd the pan when frying the pork chops because they won’t cook as well.
- 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.
More Pork Recipes to Consider
Pork Recipes
Slow Cooker Pork Tenderloin and Potatoes
Breakfast Recipes
Homemade Biscuits and Gravy
Soups, Stews & Chowders
Hearty “15 Bean Soup” in the Instant Pot
Pork Recipes
Crockpot BBQ Pulled Pork
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Crispy Fried Pork Chops
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.
Did you copy America’s Test Kitchen, or did they copy you?
I made the boneless pork chops and they were great. Tender and juice with a nice exterior crust. I really enjoyed them. Will do again. Great recipe.
I remember reading the cereal box in the morning and seeing recipes like this as a kid. I always thought it was wrong putting grown up stuff on my cereal box! I will give these a try…subbing the panko crumbs you suggested because corn flakes are never in the pantry…thanks!