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- Oven to 200°, middle rack.
- Put a wire rack in a baking sheet in the oven.
- Prepare a second wire rack baking sheet.
- Prepare paper-towel lined plate.
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Put in shallow dish.
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1/3 |
c |
cornstarch |
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|
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|
Whisk in shallow dish.
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|
1 |
c |
buttermilk |
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|
2 |
T |
Dijon mustard |
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1 |
|
garlic clove, minced |
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|
- Food processor until finely ground, 10 s.
- Transfer to shallow dish.
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3 |
c |
cornflakes |
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|
1/2 |
t |
salt |
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|
1/2 |
t |
pepper |
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|
1/3 |
c |
cornstarch |
|
|
|
|
- Cut crosshatch slits, 1/16 in deep, 1/2 in apart.
- Season with salt and pepper.
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|
8 |
|
(3 to 4 oz) boneless pork chops |
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|
salt |
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|
|
pepper |
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- Dredge chops in corstarch. Shake off excess.
- With tongs, dip in buttermilk. Let excess drip.
- Coat with cornflakes. Pat off excess.
- Place on wire rack.
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- 12 in skillet, med-high.
- Cook 4 chops until golden brown, 2-5 min.
- Flip and brown other side.
- Cook to 145°.
- Put on paper-towel lined plate.
- Transfer to wire rack in oven.
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|
1/3 |
c |
vegetable oil |
|
|
|
|
- Wipe out skillet.
- Repeat with remaining chops.
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|
1/3 |
c |
vegetable oil |
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|
|
|
Serve.
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|
|
|
lemon wedges |
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