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Breaded Pork Tenderloin Chops

My guys love pork and will eat it just about any way, but I'm a little more picky. Normally I do chops pan fried with panko and cheese, but Donna C's recipe in Taste of Home's 5 Ingredient Comfort Food caught my eye because of the cornbread mix, which I happened to have in the pantry. 

The only change I made to the recipe was to use thinly sliced center cut chops instead of slicing up a pork loin. The package I had was over a pound, so I doubled the breading ingredients.   I held out the salt because I prefer to sprinkle on kosher salt after frying. 

I had no intention on blogging this recipe because it's hard to get decent pics late in the day without dragging out a light box and eating cold food.  I took a couple quick snaps with my cellphone  and sat down to eat. 

Clean plates all around. None of used the recommended sauces, I thought they were great as is.  I served them with some steam in bag green beans and some ready in 90 second microwaveable rice.  Delicious, budget friendly and a new family favorite!

Breaded Pork Tenderloin Chops

Breaded Pork Tenderloin Chops


  • 1 lb thinly sliced center cut pork tenderloin chops
  • 1/3 cup all-purpose flour
  • 1/3 cup cornbread/muffin mix
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg, beaten
  • 4 tablespoons canola oil
  • Ranch or barbecue sauce, optional


  1. In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl.
  2. Dip pork in egg, then in flour mixture, patting to help coating adhere.
  3. In a large skillet, heat 2 tablespoons oil over medium heat.
  4. Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side.
  5. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork.
  6. If desired, serve with sauce.
pork, chops, breaded


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