Crispy Cornflake Pork Chops

Step 1: First, in a food processor, put 1/4 cup cornstarch, cornflakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse for approximately 10 seconds or until the cornflakes are finely ground.

Step 2: Set up three shallow dishes for dredging. In the first dish, put 1/4 cup of cornstarch. In the second dish, whisk together buttermilk, mustard, and garlic. In the third dish, add the cornflake mixture. Place a wire rack on a baking sheet; this is where the pork chops will rest before being pan-fried.

Step 3: Score the pork chops by taking a sharp knife, cut shallow (1/16 inch deep) slits 1/2 inch apart making a crosshatch pattern. Do this to both sides of the chops. Season the pork chops with the remaining salt and pepper. One chop at a time, start dredging. Dredge first in the cornstarch, followed by the buttermilk mixture, and finally, the cornflake mixture. Press the cornflake mixture gently to make sure it sticks to the pork chop. Lay the coated chops on the wire rack to rest for 10 minutes.

Step 4: Line a plate with 2 paper towels, and set aside. Heat the vegetable oil in a 12 inch pan over medium high if using a nonstick pan. If you are using cast iron, heat the pan over medium. When the oil is hot and shimmering, add the pork chops to the pan. Cook for 2 to 5 minutes per side (I went for 4 minutes), and the crust is golden brown and the pork is cooked. Drain the chops on the paper towel lined plate briefly before serving.

Step 5: Notes: I used Frosted Flakes in a single-serve cereal container (2.1 ounces) for my cornflakes. It produced a slightly sweet crust that contrasted nicely with the mustard and garlic. The original recipe called for a 1 1/2 of cornflakes, which was most of the container. Next time, I'll use the whole container, which should be roughly 2 cups.