Cereal Coated Pork Chops

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These Cereal Coated Pork Chops deliver a moist chop coated in a crispy, golden crust that’s sweet and savory, with just a hint of background spice. Easy to make and easy to love, I promise this will become one of your go-to pork chop recipes.

Perfect for busy weeknights and relaxed weekends alike, here’s what to expect from this recipe.

What to Expect – Recipe Overview

Taste and Texture:

• Crisp and Golden: The chops fry up with a light and crispy crust, fried to golden perfection. The coating, courtesy of the cereal, features a crunchy texture with slightly sweet honey notes. While copious parmesan cheese adds a bit of savory depth to the mix.
• Moist and Juicy: Courtesy of the quick frying process, the pork chops remain moist and juicy through cooking, while the exterior remains crispy, with a savory, slightly cheesy flavor from the Parmesan cheese, and bright herbal notes from the fresh parsley.
• Citrus Notes: The addition of lemon slices to the fry pan adds a subtly but bright citrus touch as a finishing note.

Difficulty Level

• Easy to moderate.
• This is an overall simple recipe, but the dredging process can take a bit of time and is, of course, messy. The frying process is overall quick and simple, but does require attention to temperature and timing, so as to achieve a perfect crisp without overcooking the meat, or having the coating come out soggy.

Preparation Process

• Dredging and Coating – We star the recipe off by dredging the chops in a mix of flour, egg wash, and crushed cereal, along with Parmesan and parsley.
• Pan-Frying – The fry process should be quick. We aren’t looking for a pan sear or anything like that. Instead, we put them into the oil, let them cook through, and then take them out and set on a plate with a paper towel (to absorb excess oil). Also, as I always say, be careful not to overcrowd the pan as that can lead to steaming rather than frying – and if they steam, that will ruin the coating. These details matter.
• Garlic Bread & Herbed Olive Oil – While the chops cook, the garlic butter mixture is brushed onto your favorite crusty bread and then baked until fragrant. Meanwhile, the herbed olive oil is warmed for dipping.

Preparation Time

• Total Time: About 35-45 minutes.
• Dredging: About 15-20 minutes. Between setting up the dredging station, dredging the chops, and then cleaning up, you’re looking at about twenty or so minutes.
• Cooking time: This depends largely on the thickness of the chops, but really shouldn’t take much longer than 5-6 minutes per batch, or roughly 4-5 minutes per side for thinner chops. You can probably add in another 2-4 minutes to allow for the oil to heat up. Remember you want to put the chops into the oil only after its fully heated – otherwise the coating will absorb too much oil and become soggy.
• Rest Time: 3-7 minutes. I cannot stress enough how skipping the rest time reduces overall moisture and juiciness. Cutting into your meat right away drains away juices. Letting the meat rest, on the other hand, allows the juices to redistribute.
• Garlic Bread: From start to finish, the garlic bread shouldn’t take more than five to ten minutes to prepare.

Pairings

These Cereal Crusted Fried Pork Chops pair well with:

• Pasta: Spaghetti with a simple garlic and olive oil sauce or a light red sauce would be my go-to. For a heavier option, a creamy Alfredo would also pair deliciously.
• Vegetables: As a veggie side dish, consider roasted Brussels sprouts, green beans, sautéed spinach, or grilled zucchini.
• Potatoes: You can never go wrong with pork chops and potatoes. Creamy garlic mashed potatoes or crispy roasted potatoes would both work nicely.
• Salads: A fresh arugula salad with lemon vinaigrette balances the richness of the pork.
• The Wine: I would recommend a crisp white wine, such as pinot grigio or a decent Assyrtiko.

Cereal Crusted Fried – Ingredient Checklist

For the Pork Chops

• 6–7 boneless pork chops (about ½ inch thick)
  • Bone-In vs Boneless: Bone-in pork chops stay juicier through cooking, and resist overcooking, while boneless pork chops cook faster but dry out more easily. Basically, only use boneless chops if you’re short on time, otherwise bone-in chops are the way to go.
  • Rib Chops vs. Loin Chops: Rib chops come from the rib section and have more marbling, making them juicier and more flavorful when pan-fried. Loin chops, on the other hand, are leaner but can dry out faster if overcooked.
  • Thickness: This recipe uses thinner chops. Thicker chops, naturally, take longer to cook. So, if you’re using chops that are on the thicker side, you’ll need to adjust your fry time accordingly. In any case, aim for an internal temperature of 145 degrees. Use a meat thermometer or instant read thermometer inserted into the thickest portion of the chop.
  • Golden Crust: A crisp, golden crust is the hallmark of perfect pan-fried pork chops. The best way to achieve perfectly cooked pork chops is to pan fry them at medium high heat. This ensures a golden crust without overcooking. If the temperature is too low, the crust becomes soggy. If the temperature is too high, the crust burns. Simple.
  • Large Frying Pan: You want to use a large frying pan to ensure that the chops have plenty of room to fry – since a crowded pan, or a pan that’s too small will lead to boiling or steaming rather than frying. In my opinion, cast iron retains heat best, helping to create the crispiest crust and ensure even cooking. However, your preferred stainless steel or copper cookware can all get the job done. A large cast iron pan, though, really, is the way to go. It lasts forever, and there’s really nothing quite like it.
• 2 cups all-purpose flour
  • Note: All-purpose flour is all you need here. Bread flour will make the crust too dense, while baking flour won’t stick through the frying process.
  • Gluten-Free Option: Yes, your gluten-free flour of choice and gluten-free cereal will get the job done.
• 3 eggs + a splash of water, beaten
  • Note: The egg wash binds the breading to the pork.
  • For Added Richness: For a richer flavor, use milk instead of water in the egg wash, or even give it a splash of heavy cream.
• 4 cups honey nut cereal
  • Tip: You want to process the cereal into fine crumbs for a more even coating.
  • Note: This cereal brings a nutty, slightly sweet crunch to the breading. Simply delicious.
• 2 heaping tablespoons Parmesan cheese, grated
  • Note: For savory depth, and to enhance the overall umami flavor of the crust.
  • Tip: I do recommend using freshly grated cheese, as it has better meltability, and more moisture. Pre-grated cheese leaks away moisture, and thus has less meltability, and less flavor.
  • Substitution: Your preferred grating cheese will work just fine.
• 1 clove garlic
  • Tip: We’re tossing this into the frying oil for added flavor and aromatic depth.
• ½ cup fresh Italian parsley, chopped
  • Tip: Fresh herbs brighten up the dish.
  • Substitution: Dried parsley works, but use only 1 tablespoon.
• 1 lemon, sliced (for garnish)
  • Tip: A squeeze of fresh lemon juice enhances flavor and balances the dish.
• Your choice of oil for frying
  • Best Oil For Frying: As a rule of thumb, if your fry oil is going to reach very high heat, don’t use olive oil. Instead, use either light olive oil or a flavor neutral cooking oil. These oils have higher smoke points that prevent the oil from burning and taking on a rancid taste.
  • When to Use Olive Oil: For medium heat or medium-high heat, extra virgin olive oil works well, but at high temperatures, it scorches and turns bitter. Light olive oil or a neutral high-smoke-point oil is better for higher-heat frying.
  • Which Oils to use: Any flavor-neutral cooking oil, such as corn oil, vegetable oil, or avocado oil, all of which have a higher smoke point and neutral flavor.

For the Garlic Bread

• 1 loaf Italian bread
  • Tip: A crusty loaf works best for a crispy texture.
  • Substitution: French baguette or ciabatta can be used.
• 2 cloves garlic, grated
  • Tip: Freshly grated garlic infuses the bread with rich flavor, and helps ensure maximal release of the garlic’s juices.
• ¼ cup olive oil
  • Tip: The oil is a main flavor component here, so I do recommend using a decent quality extra virgin olive oil for better depth and aroma.
  • Substitution: Melted butter for a richer taste.
• 2 teaspoons Parmesan cheese, grated
  • Tip: Enhances the savory richness of the bread.
• 1 teaspoon dried oregano
  • Tip: This adds a classic Italian flavor.
  • Substitution: Use basil or thyme for variety.
• Salt and pepper, to taste
  • Tip: Adjust seasoning based on personal preference.

For the Herbed Olive Oil

• 2 cloves garlic, crushed
  • Tip: Crushing the garlic releases more flavor than chopping.
• ½ teaspoon salt
  • Note: Plain table salt is all you’re looking for here.
  • Substitution: Kosher Salt, your favorite seasoned salt, or sea salt can all be used if preferred. Purely a matter of taste.
• ½ teaspoon cracked black pepper
  • Fresh Ground: Freshly ground black pepper gives the best aromatics, while adding some pepper depth to the flour mix.
• ½ teaspoon red pepper flakes
  • Note: This adds a subtle spicy kick. Adjust to taste.
  • Substitution: A pinch of cayenne or your preferred spicy chili flakes will get the job done just fine.
• 1 teaspoon dried oregano
  • Note: This gives the oil an earthy depth.
  • Tip: Do ‘not’ use fresh oregano, as this will overpower the recipe.
  • Rule of Thumb: Only use fresh oregano if a recipe explicitly asks for it, such as in heavy sauces, rich stews, or very spicy cuisine.
• ¼ teaspoon cinnamon
  • Note: For a touch of warmth and subtly sweet complexity.

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And those are our Cereal Crusted Fried Pork Chops. If you enjoyed today’s recipe or have any questions or suggestions, be sure to let us know in the comments below we always love hearing from you!

Happy Cooking!

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