Cashew Oven-Fried Pork Chops – Full of flavor and crispy coating made with cashews & cornflake crumbs, you would never know these pork chops weren’t fried.
I love this recipe for Cashew Oven-Fried Pork Chops. We rately have pork chops and when we do it is when making my Pork Tenderloin Sandwiches. While I love those sandwiches, I hate that they are fried. We only make them every once in a while as a special treat kind of meal.
When I made my Baked Honey Garlic Chicken Tenders I was in love with the crispy outer coating.
This recipe for Cashew Oven-Fried Pork Chops was inspired because I got some pork chops out of the freezer and wasn’t sure what to do with them. I had one the menu to make cashew chicken later on in the week and that is when a light bulb went off for this recipe.
I pulsed cashews in the food processor, mixed them with crushed cornflakes for the crispiest coating, and paired the pork chops with a sauce inspired by our favorite take-out Cashew Chicken—finished with some veggies for a complete meal.
I am loving the sauce, the “breaded” pork chop and the addition of the roasted broccoli and red peppers ties this entire meal together.
What’s great about this dish is you can simply drizzle the sauce over the pork chops or, for the kids, dunk them, cut them up, and serve over rice. My kids loved it this way, as the Cashew Oven-Fried Pork Chops taste just like their favorite cashew chicken.
So I am so excited for you all to try this, and you can bet on it that I will be sharing some more amazing oven-fried pork chops and chicken in the near future. YUM! XOXO San
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Cashew Oven-Fried Pork Chops
Ingredients
- 2 lbs boneless pork loin chops 4-5 pork chops
- 6 cups corn flakes
- 1 cup cashews chopped in food processor
- 3/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon white ground pepper
- 1/2 teaspon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1 large egg
- 1/4 cup milk
Sauce
- 1/4 cup sugar
- 1 cup hoisin sauce
- 1/4 cup sherry wine
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1-3 teaspoons Sriracha sauce with kids, I do 1 tesapoon
- 1 tablespoon sweet chili sauce (optional)
- 1 tablespoon minced garlic
Vegetables
- 3 cups broccoli florets
- 1 large red bell pepper
- 1 tablespoon olive oil
- Salt and pepper
Instructions
- Preheat oven to 425°F. Place a wire rack on a large baking sheet and spray with cooking oil.
- Crush the 1 cup of cashews. I do this in my food processor, you could do this in a blender or just add cashews to a Ziplock bag, seal and pound them out with a meat mallet.
- Add the corn flakes to a large mixing bowl and crush using clean hands. Stir in the crushed cashews.
- In a medium mixing bowl combine the eggs and milk and whisk together until well combined, set aside.
- In another medium mixing bowl add flour, salt, granulated garlic , white pepper, ginger and paprika, stir to combine.
- Add pork chops to flour and toss until evenly coated, I do this one pork chop at a time.
- Remove from flour, gently shaking to remove excess flour, then dip into egg/milk mixture, let the excess mixture drip off.
- Add pork chop to corn flakes/cashew mixture, toss to coat, and press the mixture on the pork chop. Make sure that each pork chop is heavily coated, there should be no bare spots
- Gently shake off any excess that isn't sticking to the pork chop and place on the prepared wire rack. Repeat with remaining pork chops.
- Bake pork chops for 15 minutes.
- Prepare vegetables. Toss broccoli and red pepper in olive oil and season with salt and pepper. Add broccoli and red pepper to the pan and bake another 15-20 minutes.
Sauce
- Prepare sauce while pork chops are cooking. Combine all the sauce ingredients into a small skillet. Bring to a boil for 4-6 minutes while constantly stirring. Remove sauce from heat and allow to cool while pork is baking.
- At this point you can coat the pork chops in sauce, which is what we prefer, or you can drizzle the sauce over the pork chops when serving.If you are having rice I suggest coating the pork chops. If you are just serving with vegetables I would suggest just drizzling the amount of sauce you want.
- Using tongs, grab a pork chop and dip it into the sauce, coating the entire pork chop. Gently shake off the extra sauce and return to baking rack. Dip all pork chops, into the sauce. place on rack and the serve immediately with vegetables and rice.
- Use the remaining sauce for serving. Enjoy!
Notes
This is an AWESOME way to switch up regular pork chops!!
This recipe is making my mouth water!
loving the cashew topping. It looks juicy and delish!
Thanks you!
Love that this has a healthier spin to it not being fried! Great job!
Thanks – I love it to. And now we can have it all the time. xo San
We love pork chops and that coating sounds so delicious! Yum!
You will love this Sabrina! xo San
My husband is always asking for pork chops but I always worry about the mess from frying. This is such a great alternative!
You are going to love it!
I love how crispy this turned out!
Right, that’s why I love these so much!
Love that this has a healthier spin to it not being fried! Great job!
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Thank you for following! I hope you enjoy the recipes.