Corn flake crusted oven baked pork chops were originally something I made in a NuWave oven. But not everyone has a NuWave, so I adapted and tested the recipe in a regular oven with convection. This recipe still works great in a NuWave oven, too!
- 2 thick cut, bone in pork chops (about 1 ½ inch thick)
- 2 cups corn flakes
- 3 Tablespoons mayonnaise
- 1 Tablespoon Dijon mustard, such as Maille or Kroger’s Private Selection (Grey Poupon is too salty in my opinion)
- Sea salt or Kosher salt and ground black pepper to taste
- Preheat the oven on convection (if available) to 350º F.
- Line a baking pan with parchment paper or aluminum foil and place a baking rack in the pan.
- Pulse the corn flakes in a food processor 15 to 20 times — or — smash them in a gallon size ziplock bag with a rolling pin. They don’t have to be completely pulverized — just broken down a bit so they’re not big flakes. Place the crushed corn flakes on a plate.
- Mix together the mayonnaise and mustard in a plate or wide shallow dish.
- Sprinkle the pork chops on both sides with salt and pepper.
- Coat the pork chops in the mayonnaise mixture.
- Press each pork chop into the crushed corn flakes to coat on both sides and the edges.
- Place each pork chop on the baking rack.
- Bake until internal temperature reaches 145º F using an instant read digital thermometer — about 35 minutes in a convection oven. It may take a bit longer in a non-convection oven.
- Let the chops rest on the rack out of the oven about five minutes before serving.
Pork meat near the bone will still be slightly pink when cooked to a safe temperature of 145º F but it will be delicious and juicy. If you like your pork cooked completely white, cook it until it measures 160º F — at higher temperatures the pork will dry out and become tough. Refer to foodsafety.gov for more information on cooking meats to safe temperatures. This recipe works great in a NuWave oven!