Easy Breaded Pork Tenderloin Chops Recipe

Easy breaded pork tenderloin chops that cook quickly and stay juicy. Perfect for a weeknight dinner.

My guys love pork and will eat it just about any way, but I’m a bit pickier. I usually pan-fry chops 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. Lucky me, I had some in the pantry.

The only change I made was using thinly sliced center-cut chops instead of slicing a pork loin. My package was over a pound, so I doubled the breading ingredients. I held off on adding salt, since I prefer sprinkling kosher salt after frying.

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What You’ll Need

• 1 pound thinly sliced center-cut pork tenderloin chops

• 1/3 cup all-purpose flour

• 1/3 cup cornbread or muffin mix

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 large egg, beaten

• 4 tablespoons canola oil

• Ranch or barbecue sauce, optional

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Instructions

1. In a shallow bowl, mix flour, cornbread mix, salt, and pepper. Place the beaten egg in a separate shallow bowl.

2. Dip each pork chop in the egg, then coat with the flour mixture, patting to help it stick.

3. In a large skillet, heat 2 tablespoons of oil over medium heat.

4. Add half the pork and cook 3–4 minutes per side, or until a thermometer reads 145°.

5. Drain on paper towels. Wipe the skillet clean and repeat with remaining oil and pork.

6. Serve as-is or with ranch or barbecue sauce if desired.

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Tips

• Keep an eye on the oil temperature so the chops fry evenly without burning.

• Don’t overcrowd the skillet; give the chops room to crisp up.

• Taste before adding extra salt; the cornbread mix adds some seasoning already.

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I hadn’t planned to blog this recipe. Late-day photos are tough without a light box, and cold food isn’t that inspiring. I snapped a few quick shots with my phone and dug in.

Clean plates all around. Nobody used the suggested sauces; we thought they were perfect as is. I served them with steam-in-bag green beans and 90-second microwaveable rice. Delicious, budget-friendly, and a new family favorite!

Breaded Pork Tenderloin Chops

Ingredients

• 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

Instructions

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.

Notes

Source: https://www.tasteofhome.com/recipes/breaded-pork-tenderloin/

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Taste of Home 5 Ingredient Comfort Food

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Dinner

American