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Corn Flake Crusted Oven Baked Pork Chops Recipe

Corn Flake Crusted Oven Baked Pork Chops Recipe


  • 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.


Delicious served with mashed potatoes (or mashed potato pancakes), early harvest green peas and a mixed salad.
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!