Recipe Background
Crisp, flavorful pork chops with sage, garlic, and corn flake coating.
Golden and crisp, these pork chops are a testament to simple pleasures. The corn flakes lend a satisfying crunch as they bake to a delightful golden brown, a process you can hear during cooking. Meanwhile, the aroma of sage and garlic fills the kitchen. It’s a scent that draws people in, hinting at the layers of flavor awaiting every bite. After baking, let the chops rest a few minutes to seal in the juices, ensuring each slice remains both tender and satisfying.
Texture takes center stage with this dish. Juicy pork chops encased in a crunchy coating create a symphony of sensations. Each bite delivers a contrast between the moist meat and the crisp exterior. The garlic and sage work their magic, mingling with a pop of pepper and a dash of salt. Serve these chops alongside a tangy white barbecue sauce for a twist that complements their savory depth.
Cooking and sharing this meal is its own joy. There’s something lovely about the rhythm of dipping and coating each chop, transforming simple ingredients into something special. Serve them at a casual gathering or a cozy dinner. With each bite, the experience offers warmth, flavor, and the kind of contentment that’s only found in home-cooked fare.
Ingredients
- 1 (12-ounce) box corn flakes crushed
- 2 tablespoons garlic powder
- 1 tablespoon kosher salt
- 2 tablespoons black pepper
- 1 tablespoon rubbed sage
- 4 eggs slightly beaten
- 1 cup flour
- 6 pork loin chops pounded to 1/2-3/4-inch thickness
- white barbeque sauce homemade or store-bought, to taste, for serving
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a rimmed baking sheet.
- In a shallow dish, combine the corn flake crumbs, the garlic powder, the salt, the black pepper, and the sage.
- Pour the beaten egg into a second shallow dish.
- Add the flour to a third shallow dish.
- Dip the pork chops, one at a time, into the flour, shaking off any excess.
- Dip the flour-coated pork chops into the egg, letting the excess drip off.
- Dip both sides of the coated pork chops in the corn flake mixture, pressing down so the coating adheres.
- Transfer the coated pork chops to the prepared baking sheet.
- Bake the pork chops until they reach an internal temperature of 160 degrees F, about 25-30 minutes.
- Serve the pork chops with the white barbeque sauce, garnished with the fresh parsley.
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