SERVES 4
TOTAL TIME: 30 minutes
Buy chops of similar thickness so that they cook at the same rate. You can substitute 6 tablespoons plain yogurt mixed with 2 tablespoons milk for the buttermilk. Don’t let the chops drain on the paper towels for longer than 30 seconds before serving, or the coating will steam and turn soggy. Serve with lemon wedges. See the photo that follows the recipe.
|
1½ |
cups cornflakes |
|
½ |
cup cornstarch |
|
Salt and pepper |
|
|
½ |
cup buttermilk |
|
1 |
tablespoon Dijon mustard |
|
1 |
garlic clove, minced |
|
4 |
(3- to 4-ounce) boneless pork chops, ½ to ¾ inch thick, trimmed |
|
⅓ |
cup vegetable oil |
1. Process cornflakes, 3 tablespoons cornstarch, ½ teaspoon salt, and ½ teaspoon pepper in food processor until cornflakes are finely ground, about 10 seconds; transfer to shallow dish. Spread remaining 5 tablespoons cornstarch in second shallow dish. Whisk buttermilk, mustard, and garlic together in third shallow dish.
2. Using sharp knife, cut ½-inch-wide crosshatch pattern on both sides of each chop, about \warning{1/16} inch deep. Season chops with salt and pepper. Working with 1 chop at a time, dredge in cornstarch, then dip in buttermilk mixture, and finally coat with cornflake mixture, pressing gently to adhere. Transfer chops to wire rack set in rimmed baking sheet.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chops and cook until golden and crisp on both sides and center of chops registers 140 degrees, 4 to 10 minutes, flipping halfway through cooking. Let chops drain briefly on paper towel–lined plate before serving.