My grandfather's favorite supper, and it cooks up perfectly crispy with only 3 ingredients.

This is my grandfather’s favorite supper: simple, comforting, and the kind of meal that makes the whole house smell cozy. He loved that these pork chops baked up perfectly crispy with just three ingredients and almost no cleanup. On busy weeknights when I’m juggling work and life, I still reach for this recipe because it feels nostalgic and homey, but it’s also super practical—no marinating, no fancy steps, just crunchy cornflake-coated pork chops that go straight into the oven.

These crispy cornflake pork chops are great with classic Midwestern sides like mashed potatoes or baked potatoes and a simple green vegetable—think steamed green beans, roasted broccoli, or a tossed salad. If you’re trying to keep it lighter, pair them with roasted veggies and a side of applesauce. For a more comforting spread, add buttered egg noodles or macaroni and cheese and some dinner rolls to soak up the juices from the pan.

Servings: 4

4 boneless pork chops, about 1-inch thick

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup and lightly coat it with nonstick spray or a thin layer of oil.

Place the cornflake cereal in a large zip-top bag or a shallow dish. Crush it into coarse crumbs using your hands or the bottom of a measuring cup. You want small pieces, but not a fine powder, so the coating bakes up extra crunchy.

Pat the pork chops dry with paper towels to help the coating stick and crisp. Set them on a plate or cutting board.

Spread the mayonnaise in a shallow dish or on a small plate. Working with one pork chop at a time, coat all sides lightly and evenly with mayonnaise. You want a thin, even layer—enough to help the cornflakes stick, but not so thick that it globs.

Immediately press each mayonnaise-coated pork chop into the crushed cornflakes, turning to coat all sides and pressing firmly so the crumbs stick well. Place the coated chops on the prepared foil-lined baking sheet, leaving a little space between each one so they crisp instead of steam.

Bake the pork chops in the preheated oven for 20–25 minutes, or until the coating is golden brown and crunchy and the internal temperature reaches 145°F (63°C) when checked with an instant-read thermometer in the thickest part.

Once done, let the pork chops rest on the baking sheet for 3–5 minutes. This helps the juices settle and keeps the coating from sliding off. Serve hot, straight from the pan, with any extra crunchy bits from the foil sprinkled over the top.

If you prefer, you can swap the boneless pork chops for bone-in; just add 5–10 minutes to the baking time and check the temperature to be sure they hit 145°F. For thinner pork chops, start checking doneness at 15 minutes so they don’t overcook. To keep the 3-ingredient idea but tweak the flavor, you can use flavored cornflakes (like honey or lightly sweetened) for a subtle sweet-salty twist, or use a light mayonnaise for a slightly lighter version. For easier prep on really busy nights, crush your cornflakes ahead of time and store them in an airtight container in the pantry so you can coat and bake the chops in just a few minutes. Leftovers reheat best in a hot oven or toaster oven to bring the crunch back—about 8–10 minutes at 375°F.