Cornflakes are not just for breakfast. They make an awesome breading for chicken and pork chops. Not only do they get fantastically crispy, they have much more flavor than flour or plain bread crumbs.

I love the ease of baking pork chops in the oven, but you do have to be careful not to overcook them. Then they will be dry and chewy. It also helps to use the right type of pork chop.

What Type Of Pork Chops To Use?

I prefer to use bone-in pork chops. They seem to have more flavor and the bone helps keep the meat from drying out. If you use boneless pork chops, be really careful not to overcook them. Pork chops are done when they reach an internal temperature of 145 degrees. I would use a medium to thick cut pork chop. Thin pork chops tend not to do well in the oven.

Cornflake Crusted Baked Pork Chops on baking sheet.

How To Make Cornflake Crusted Pork Chops

Crush the cornflakes in a large ziptop bag. Add the seasonings.
Whisk together the eggs and milk in a shallow bowl.
Blot pork chops dry with paper towels and dip them in egg mixture. Add them to the ziplock bag one at a time and shake to coat.
Place pork chops on a greased baking sheet. Drizzle the melted butter on them.
Bake uncovered for 45 minutes. Thick pork chops may need up to an hour. Internal temperature should reach 145 degrees.

I like to sprinkle a little salt on them right when they finish baking.