Main dishes

Serves 4


  • 1/3 cup cornstarch 
  • 1 cup buttermilk
  • 1 tablespoon Dijon mustard 
  • 2 teaspoons sugar (optional)
  • 1 garlic clove, minced
  • 3 1/2 cups cornflakes 
  • Salt and pepper 
  • 8 (3- to 4- ounce) boneless pork chops, 1/2 to 3/4 inch thick, trimmed 
  • 2/3 cup vegetable oil 
  • Lemon wedges 


  1. Place  cornstarch in large zipper-lock bag. In shallow dish, whisk buttermilk, mustard, sugar ( if using), and garlic until combined.  Process cornflakes, 1/4 teaspoon salt, and 1/2 teaspoon pepper in food 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-inch-deep slits on both sides of chops, spaced 1/2 inch apart, in crosshatch pattern. Season chops with salt and pepper.
  3. Working with half of the chops at a time, place c

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