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cashew pork, cashew, pork chops, boneless pork loin chops, cashew chicken, cashew sauce, broccoli, red peppers, oven fried, fried
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5 from 1 vote

Cashew Oven-Fried Pork Chops

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.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 6
Calories: 733kcal
Author: Sandra


  • 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


  • 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


  • 3 cups broccoli florets
  • 1 large red bell pepper
  • 1 tablespoon olive oil
  • Salt and pepper


  • 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.


  • 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!


Pork Bread Coating adapted from A Dash of Sanity.
Sauce adapted from Dinner, Then Dessert.


Calories: 733kcal | Carbohydrates: 79g | Protein: 46g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 2027mg | Potassium: 1099mg | Fiber: 5g | Sugar: 29g | Vitamin A: 1793IU | Vitamin C: 83mg | Calcium: 86mg | Iron: 13mg