Best 2 Pork Chops In Corn Flake Crumbs Recipes
Indulge in the delectable flavors of our crispy and juicy pork chops, masterfully coated in a unique corn flake crumb crust. These chops are not just any ordinary dish; they are a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. The corn flake crumbs add a delightful crunch that complements the tender and succulent pork, while the carefully selected seasonings infuse every bite with a burst of savory goodness. Whether you're a seasoned chef or a home cook looking to impress, this recipe is sure to become a favorite in your kitchen. With easy-to-follow instructions and readily available ingredients, you can create a restaurant-quality meal in the comfort of your own home. So, prepare to embark on a culinary journey as we guide you through the steps of making these irresistible pork chops in corn flake crumbs, along with additional variations and serving suggestions to elevate your dining experience.
Here are our top 2 tried and tested recipes!
PORK CHOPS IN CORN FLAKE CRUMBS
This is an exceptionally easy recipe which is tastes great. You can buy a box of Kellogg's Seasoned Cornflake Crumbs so you don't have to crush them. The box will last a long time. It's usually by the stovetop stuffing or bread. The amount of margarine is approximate - you may need to melt a little more so I would make sure that you have about 1 1/2 sticks on hand just to be on the safe side. If using a tub of margarine 6 tablespoons is a little more than 1/3 cup.
Provided by More Sunshine
Categories Pork
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Cover baking sheet with foil and spray with non-stick cooking spray (or lightly coat with cooking oil).
- Dip pork chops in melted margarine.
- Coat generously with corn flake crumbs.
- Place in a single layer on the baking sheet.
- Drizzle with remaining melted butter.
- Bake for about 1 hour. You don't have to turn these over.
PORK CHOPS (BREADED)
I developed this recipe, which makes the most delicious pan-fried, breaded pork chops. I used to use bread crumbs, but the crushed corn flakes are so much better.
Provided by Alan Leonetti
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat the chops dry with paper towel.
- Place the flour in a shallow bowl.
- Place beaten eggs into a second bowl& season with salt and pepper.
- Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil.
- The crushed corn flakes can be found in the supermarket next to the Shake-n-bake.
- Dredge a chop in the flour and shake off the excess.
- Then dip it into the eggs and then into the corn flakes.
- Then place it onto either waxed paper or a baking sheet.
- Repeat with all of the remaining chops.
- Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops.
- When the oil is hot enough and shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy.
- Drain on paper towels and serve immediately.
Tips:
- Use a meat mallet or a rolling pin to tenderize the pork chops. This will help them cook more evenly and prevent them from becoming tough.
- Make sure the cornflake crumbs are finely crushed. This will help them adhere to the pork chops and create a crispy coating.
- Add some grated Parmesan cheese or crumbled bacon to the cornflake crumbs for extra flavor.
- Pan-fry the pork chops over medium heat. This will help them cook through without burning the coating.
- Serve the pork chops immediately with your favorite sides. Some good options include mashed potatoes, green beans, or a salad.
Conclusion:
Pork chops in corn flake crumbs are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a casual gathering. The cornflake crumbs give the pork chops a crispy coating that is full of flavor. The pork chops are also juicy and tender, thanks to the tenderizing process. Serve the pork chops with your favorite sides and enjoy!
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