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.

Cashew Oven-Fried Pork Chops sliced, served on a plate with broccoli and red peppers

I am completely in love with these Cashew Oven-Fried Pork Chops. I love pork chops in general, especially boneless pork loin chops and really the only way I have ever prepared them is with my Pork Tenderloin Sandwiches. And 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. I decided from that point on that baking chicken this way would be the only way to go.

Cashew Oven-Fried Pork Chop served on a plate with oven roasted broccoli and red bell pepper slices

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 had some cashews in the pantry, put them into my food processor and combined those with some crushed cornflakes and viola the best crispy outer coating for these “breaded” pork chops. Now all I needed was the infamous sauce that graces the Cashew Chicken at our favorite take-out place and then this Cashew Oven-Fried Pork Chops would be complete, of course with some additional vegetables as well.

So I set off to find the perfect sauce and found my friend Sabrina’s copycat recipe for Cheesecake Factory’s Spicy Cashew Chicken and I knew that was the one! I did adjust a bit because I have kids who prefer not spicy. Adding that sauce to my oven-fried pork chops just made this recipe for Cashew Oven-Fried Pork Chops insanely delicious.

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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 that you don’t have the “dunk” the pork chop into the sauce, you can choose to drizzle it over. But if you are serving this to the kiddos I would dunk it, then cut it up and serve it over rice. My kids loved it this way and it was more recognizable to them. As these Cashew Oven-Fried Pork Chops taste similar to 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

Cashew Oven-Fried Pork Chop sliced, served on a plate

How do you make Cashew Oven-Fried Pork Chops?

Preheat oven to 425 F degrees.

Get a large baking sheet and place a wire cooking rack on the pan, spray with cooking oil and set aside.

Crush the 1 cup of cashews.

In a large mixing bowl add in 6 cups of cornflake cereal and crush up with your hands.

Add crushed cashews to the cornflake mixture.

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.

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.

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 finishing up 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.

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.

Use the remaining sauce for vegetables or your rice or rice noodles.

Don’t forget to pin this recipe for Cashew Oven-Fried Pork Chops to your favorite Pinterest board for later.

bite of red pepper. broccoli, and bite of Cashew Oven-Fried Pork Chop on a fork. Cashew Oven-Fried Pork Chop sliced, served on a plate with broccoli and red pepper slices

Cashew Oven-Fried Pork Chops

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6
Calories: 733 kcal
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.
cashew pork, cashew, pork chops, boneless pork loin chops, cashew chicken, cashew sauce, broccoli, red peppers, oven fried, fried

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

Pork Bread Coating adapted from A Dash of Sanity.
Sauce adapted from Dinner, Then Dessert.
Calories: 733kcalCarbohydrates: 79gProtein: 46gFat: 26gSaturated Fat: 7gTrans Fat: 1gCholesterol: 135mgSodium: 2027mgPotassium: 1099mgFiber: 5gSugar: 29gVitamin A: 1793IUVitamin C: 83mgCalcium: 86mgIron: 13mg
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Tried this recipe?Let us know what you think!

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15 Comments

  1. My husband is always asking for pork chops but I always worry about the mess from frying. This is such a great alternative!

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