Pork Chops, Fried Cereal - Master Cookbook Recipe # 494

Name: Pork Chops, Fried Cereal - Master Cookbook Recipe # 494
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Southern
Ingredients: 6 Thick pork chops; 2 cups Corn flakes (crushed); 1 cup Self-rising flour; 2 Eggs (beaten); 1 1/4 tsp Salt (divided: 1/2 tsp for seasoning, 3/4 tsp for flour); 1 tsp Black pepper (divided: 1/2 tsp for seasoning, 1/2 tsp for flour); Corn oil (Mazola recommended, for frying

These Fried Cereal Pork Chops offer a unique and incredible crunch that you just can't get with standard flour alone. By using crushed corn flakes as a breading, we create a golden, extra-crispy exterior that perfectly seals in the juices of a thick-cut chop. It’s a family-favorite technique that results in a beautiful, textured crust and a tender, melt-in-your-mouth center every time.

This is recipe #494 in Tammy’s Master Cookbook.

Prep time: 15 minTotal time: 15 min Cook Time - Frying: 10 min Cook Time - Baking: 30 min

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Ingredients

6 Thick pork chops
2 cups Corn flakes (crushed)
1 cup Self-rising flour
2 Eggs (beaten)
1 1/4 tsp Salt (divided: 1/2 tsp for seasoning, 3/4 tsp for flour)
1 tsp Black pepper (divided: 1/2 tsp for seasoning, 1/2 tsp for flour)
Corn oil (Mazola recommended, for frying

Instructions

Prepare the Dredging Station: Set up three shallow dishes. In the first, mix the self-rising flour with 3/4 tsp salt and 1/2 tsp pepper. In the second, beat the two eggs. In the third, place your crushed corn flakes.
Season: Season the pork chops directly with the remaining salt and pepper.
Bread the Chops: Lightly coat each chop in the flour mixture, dip it into the beaten eggs, and finally press it firmly into the crushed corn flakes until well-coated.
Rest: Let the breaded chops sit on a platter for 5 minutes to help the coating adhere.
Fry: Heat about 1/2 inch of corn oil in a skillet over medium-high heat. Fry the chops until they are a beautiful golden brown on both sides.
Bake: Transfer the browned chops to a baking dish and cover with foil. Bake at 350°F for 30 minutes or until tender and they reach an internal temperature of at least 150°F.

Notes

Tammy’s Tips: If you are using thinner pork chops, you can skip the oven entirely! Just brown them in the skillet for 3 to 4 minutes per side until they are cooked through. The key to that signature "Collard Valley Cooks" crunch is making sure you really press those corn flakes into the egg wash so they stay put during the frying process. These are wonderful served with a side of creamy mashed potatoes or some fresh green beans!