Crispy Pan Fried Pork Chops

Crispy Pan Fried Pork Chop Ingredients:

 First things first, preheat the oven to 200 degrees.  While it is heating, make the cornflake crumb coating.  Add 1 cup of cornflakes, 1/3 cup cornstarch, and salt and pepper to a ziplock bag. Then crunch up the cornflakes until fine.

 Next, you will need to make the buttermilk mixture.  Pour a cup of buttermilk in a bowl.  Add about two cloves of minced garlic.  Add 1/2 tablespoon dijon mustard. Mix it all up.

 Also place 1/3 cup of cornstarch in a separate bowl.

You'll need a total of three bowls for coating the chops.
Bowl 1:  Cornstarch
Bowl 2: Buttermilk, mustard, garlic
Bowl 3: Cornflakes, salt, pepper, cornstarch

Arrange the bowls in the proper order.  You'll also need a rack to set them on to drain and sit.  I just put a cooling rack on some aluminum foil in an cookie pan.  I'm limited in cooking tools.

Now, prepare the pork chops.  Pork chops should be about 1/2 to 3/4 inch thick.  Make sure the pork chops are clean and dry.  Cut a small slit in each pork chop to make a cross pattern. Do this on both sides.  Season pork chops with salt and pepper.

Then it is time to coat the pork chops.  You want to coat them thoroughly in the cornstarch first, then the buttermilk mixture, and finally in the cornflake crumbs.  Place on the rack when coated.

Allow the coated chops to sit for 10 minutes before cooking.
Fry the pork chops in vegetable oil for 5 minutes.  Then flip to the other side and cook for another 3-5 minutes. Meanwhile, clean the rack for future use.

They should be golden brown on both sides when done.

Check the temperature to make sure they reach 145 degrees. Drain on a paper towel to get off excess grease. Don't let them sit on the paper towel too long though. If you let them stay on the paper towel the heat will create steam which will make the coating soggy.  Just get off the grease and move them to the now clean rack.

Then place it in the 200 degree oven in order to keep warm while you finish making any side dishes.

Serve with lemon slices.  Enjoy with pan roasted asparagus and pretty potatoes!