Crispy Pan-Fried Pork Chops
Ingredients
Instructions
- 1
Place 1/3 cup cornstarch in shallow dish or pie plate. In second shallow dish, whisk buttermilk, mustard, and garlic until combined. Process cornflakes, 1/2 tsp salt, 1/2 tsp pepper, and remaining 1/3 cup cornstarch in food processor until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish.
- 2
Adjust oven rack to middle position and heat oven to 200°F. With sharp knife, cut 1/16-inch-deep slits on both sides of chops, spaced 1/2 inch apart, in crosshatch pattern. Season chops liberally with salt and pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand 10 minutes.
- 3
Heat 1/3 cup oil in 12-inch 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 continue to cook until second side is golden brown, crispy, and center of chop registers 140°F on instant-read thermometer, 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 over rimmed baking sheet, then transfer to oven to keep warm. Discard oil in skillet and wipe clean with paper towels. Repeat process with remaining oil and pork chops. Serve with lemon wedges.
💡 Cook's Notes
We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe. Don't let the chops drain on the paper towels for longer than 30 seconds, or the heat will steam the crust and make it soggy. You can substitute 3/4 cup of store-bought cornflake crumbs for the whole cornflakes. If using crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper. Cornstarch forms an ultra-crisp sheath, while buttermilk brings a lighter texture and tangy flavor to the breading. Crushed cornflakes add a craggy texture, especially once cornstarch is added to them before dredging. To ensure the breading adheres to the chops, give the meat a short rest and lightly score the pork chops before adding them to the pan.
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