Serves 4
Ingredients
- 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
Directions
- 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.
- 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.
- Working with half of the chops at a time, place c
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