I first made this recipe for gluten free Breaded Pork Chops when we were living in our basement during a kitchen renovation. We were cooking dinner in an electric frying pan and I was inspired to try this recipe using gluten free cornflakes. It worked perfectly and has become the ‘go to’ breading in our house for pork chops, pork tenderloin slices and chicken strips.
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Tips for Successful Breading
Both scoring the meat and allowing it to rest for ten minutes after breading it helps the breading stick to the meat. In a pinch you can skip those two steps, the breading won’t stick to the meat as well, but it will still taste great. I know because I’ve done it, more than once.
The usual rule for breading food goes like this – DRY / WET / DRY. You start with meat or fish and dip it in something DRY (like cornstarch). Then it goes into a WET mixture (usually eggs, cream or buttermilk), and finally into the DRY mixture (bread crumbs, ground nuts or crushed cereal). In this recipe the final dry crumb coating is made with cornstarch and crushed cornflakes (there are several brands available like Nestle’s or Nature’s Path). If this is a cereal you keep in your house I’d say that’s a bonus.
Prep Once, Eat Twice – Breaded Pork Chops
When I make the breading (bowl #3 DRY MIX) I want enough for two meals. If I have all the ingredients I will do this intentionally. Don’t miss the important step of properly labeling the extra dry mix.
Alternately, if I’m really keen, I might bread enough food for two meals. That might be a double batch of pork chops or maybe some chicken filets for the freezer. I have frozen both, already breaded, with great success.
Either way doing a little extra prep once, and you get to eat twice for that effort. You only need to pull out, measure ingredients and clean up once. It’s a great habit to get into.
This recipe was adapted to be gluten free from a Cooks Illustrated magazine. Many thanks to Chris Kimball and the gang at American’s Test Kitchen for their diligent work perfecting recipes. If you are new to gluten free cooking and looking for a fabulous resource I highly recommend both of American’s Test Kitchen cookbooks:
Let me know in the comments below if you tried this recipe or have either of these cookbooks.
|⅓ cup cornstarch|
|salt and pepper|
|1 cup buttermilk|
|2 Tbsp Dijon mustard|
|1 medium garlic clove, minced|
|3 cups GF cornflakes, crushed|
|⅓ cup cornstarch|
|½ tsp salt|
|½ tsp pepper|
|PORK CHOPS and SERVING|
|8 boneless, center-cut pork loin chops, ½ to ¾ inch thick|
|Salt and pepper to taste|
|Vegetable oil for frying|
|Lemon wedges for garnish|
- Prepare 3 shallow bowls as follows for the breading process. Prepare baking sheet with wire rack to rest meat on before cooking.
- Combine cornstarch, salt and pepper in bowl #1.
- Combine buttermilk, Dijon mustard and garlic in bowl #2.
- In a food processor add cornflakes, cornstarch, salt and pepper. Process until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to bowl #3.
- Lightly score pork chops with a sharp knife, 2 or 3 cuts into the meat in one direction then 2 or 3 cuts in the opposite direction (cut about ⅛ inch into the meat). Repeat on the other side. Salt and pepper the meat to taste.
- Set out bowls #1, #2 and #3 with meat on the left of the bowls and the wire rack on the right.
- Dredge pork chops in bowl #1.
- Dip into bowl #2 using tongs to hold the meat above the bowl allowing some liquid to drip off.
- Place meat in bowl #3 and cover both sides with breading.
- Set breaded meat on wire rack to rest for 10 minutes.
- Heat oil in frying pan. Fry the pork chops until golden on both sides, approximately 5 minutes per side. Turn heat down and continue frying until cooked through or finish in 350°F oven if desired. Serve with lemon wedges or dipping sauce as desired.