Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Coat with cornflake mixture gently pat off excess. Using tongs, coat with buttermilk mixture let excess drip off. Dredge 1 chop in cornstarch shake off excess. Season chops liberally with salt and pepper.
With sharp knife, cut 1/16-inch-deep slits on both sides of chops, spaced ½ inch apart, in crosshatch pattern. Transfer cornflake mixture to third shallow dish.Īdjust oven rack to middle position and heat oven to 200 degrees. Process cornflakes, ½ teaspoon salt, ½ teaspoon pepper, and remaining 1/3 cup cornstarch in food processor until cornflakes are finely ground, about 10 seconds. In second shallow dish, whisk buttermilk, -mustard, and garlic until combined. Place 1/3 cup cornstarch in shallow dish or pie plate. Source: America's Test Kitchen Season 12: Shake and Bake Reinventedġ medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)Ĩ center-cut boneless pork chops (3 to 4 ounces each), 1/2 to 3/4 inch thick (see note) Finally, to ensure our breading adhered to the chops, we gave the meat a short rest and we lightly scored the pork chops before adding them to the pan. Crushed cornflakes added a craggy texture to the pork chops, especially once we added cornstarch to them before dredging the meat. Buttermilk brought a lighter texture and tangy flavor to the breading, and minced garlic and mustard perked up the breading’s flavor. If using crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper.Ī breaded coating can be just the thing to give lean, bland pork chops a flavor boost-but not when it turns gummy and flakes off the meat. You can substitute ¾ cup of store-bought cornflake crumbs for the whole cornflakes. Don’t let the chops drain on the paper towels for longer than 30 seconds, or the heat will steam the crust and make it soggy. We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe.
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