CRISPY PAN FRIED PORK CHOPS
Steps:
- 1. Place cornstarch in large zipper bag. In shallow dish, whisk buttermilk, mustard, and garlic until combined. Process cornflakes, 1/4 t salt, and 1/2 t pepper in processor until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to second shallow dish. 2. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. With sharp knife, cut 1/16"-deep slits on both sides of chops, spaced 1/2" apart, in cross-hatch pattern. Season chops with salt and pepper. 3. Working with half of the chops at a time, place chops in baggie of cornstarch, seal, and shake to coat chops. Using tongs. remove chops from bag, shaking off exess cornstarch, coat in buttermilk mixture, then coat with conflace mixture, pressing gently to adher. Place breaded chops on prepared wire rack. Let sit for 10 minutes. 4. Heat 1/3 C oil in 12" nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2 to 5 minutes. Carefully flip chops and continume to cook until second side is golden brown and crispy, and center of chop registers 145 degrees, 2 to 5 minutes longer. Transfer chops to paper towel-lined plate and let drain 30 seconds on each side. Transfer to clean wire rack set in rimmed baking sheet and keep warm in oven. Discard oil in skillet and wipe clean with paper towels. Repeat with remaining oil and chops. Serve with lemon wedges.
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