I know you’ve tried fried chicken, but have you tasted crispy fried pork chops? Don’t let chicken have all the fun, you need to try these super easy and delicious fried pork chops.
- ⅔ cup cornstarch
- 1 cup buttermilk
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 3 cups cornflakes
- salt and pepper
- 8 boneless pork chops, ½ to ¾ inch thick, trimmed
- ⅔ cup vegetable oil
- lemon wedges
- Spread ⅓ cup cornstarch in a shallow dish. In a second dish, whisk buttermilk, mustard, and garlic together. In a food processor, process cornflakes, ½ teaspoon salt, ½ teaspoon, and remaining ⅓ cup cornstarch for about 10 seconds, until finely ground. Transfer to a third shallow dish.
- Adjust oven rack to the middle and preheat oven to 200℉. Set a wire rack into a rimmed baking sheet.
- Cut 1/16 slits on both sides of pork chops, spaced ½ inch apart and in a crosshatch pattern.
- Season pork chops with salt and pepper.
- Dredge chops in cornstarch, dip into buttermilk mixture, then coat with the cornflake crumbs, pressing gently to adhere, 1 pork chop at a time.
- Transfer to a prepared wire rack. Let the coated pork chops sit for 10 minutes.
- Heat ⅓ cup oil in 12-inch nonstick skillet over medium-high heat.
- Cook 4 chops for about until golden brown on both sides and they register 145℉, 4 to 10 minutes.
- Transfer chops to a paper-towel lined plate and let sit for 30 seconds on each side (don’t let sit longer than 30 seconds per side, this will help keep the breading on!).
- Transfer chops to clean wire rack in a rimmed baking sheet and keep warm in oven.
- Discard oil in skillet, wipe clean with paper towels, and repeat process.
- Serve with lemon wedges.
- These are so good! Sometimes if I don't have corn flakes I'll sub them for panko bread crumbs and it works great too.
- Prep Time: 25
- Cook Time: 20
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
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