Forget the cornstarch....just dip the chop into beaten egg and then into the crumbs....they'll stick. Or even just pat the crumbs onto the chop without anything underneath...
Linda C

Linda is right you need moisture to make the crumbs adhere well. I've tried both the dry method and damp. Damp is better at making crumbs stick. So be it beaten egg, mayo, yogurt or bbq sauce, dip the chops first. NancyLouise

I had breaded pork chops last night. I usually use an egg to dip them in before the bread crumbs but I was out of eggs. I spread mayo on them and them dipped them in bread crumbs. Worked like a charm.

I use mayo to hold breading on anything fried or baked I call it one of my "white trash" tricks.LOL

I sometimes dip egg, then flour, then egg, then breadcrumbs. I have done just egg and breadcrumbs, but have the "crust" separate from the pork. My mom uses ranch dressing these days! She loves it.

Great - thanks everyone

Mustard is also a good crumb holder.
Linda c

buttermilk is one of my favorites, with a few dashes of Hot Sauce...

whether you use an undercoat or not, let the chops and their breading rest for a few minutes or a half hour in the fridge after breading and then plop in the heated pan.
this also works for slices of green tomato dusted with salt, pepper and corn meal.

Eric: The egg dip and crumbs is good.
Sometimes I use flour first, then egg dip and the crumbs.

You can use the cornstarch first then egg and into the crumbs.
Pat them good while in the crumbs. I use the Italian Seasoned Bread crumbs and add some Parmesan Cheese,
Garlic powder, Onion Powder and an Italian pinch of Pwd. Cloves.

Try different ways and pick the one you like the best.

Lou

Dry your porkchops with a paper towel if they're wet.

Dredge in seasoned flour or corn starch. You want a VERY thin layer, so remove as much of the dredge as you can.

Next dip in an egg-milk mixture. I like buttermilk.

Then roll in your breading mixture.

Move to a rack and let it dry for a few minutes, then, if you REALLY want a great treat, redip in the egg and the bread crumbs again.

Then fry.

You need that cornstarch or flour layer in there as a base coat. If you skip that step the breading might well come off in the pan.

These are REALLY good (thanks Pat!).

PAT T'S IDIOT PORK CHOPS

2 sticks butter, melted
2 eggs, beaten
Italian bread crumbs
6 pork chops

Mix the melted butter and the eggs being careful that the butter is not so hot it will cook the eggs. Dip your pork chops in the butter/egg mix, and then the Italian bread crumbs, and then dip it AGAIN in the butter/egg mix and Again in the Italian bread crumbs. You have to dip it in each twice as it is not as good if you only do it one time. Bake the pork chops at 350° F. for 40 minutes to 1 hour depending on the size of the chops.