Crispy Pan-Fried Pork Chops with Three-Pepper Rub

Name: Crispy Pan-Fried Pork Chops with Three-Pepper Rub
Yield: Serves 4
Ingredients: 2/3 cup, cornstarch; 1 cup, buttermilk; 2 tablespoons, Dijon mustard; 1 , medium garlic clove, minced or pressed through garlic press (about 1 teaspoon); 3 cups, cornflakes (see note); , Table salt and ground black pepper; 8 , boneless, center-cut pork loin chops (3 to 4 ounces each), 1/2 to 3/4 inch thick (see note); 2/3 cup, vegetable oil; , Lemon wedges; 1 1/2 teaspoons, ground black pepper; 1 1/2 teaspoons, ground white pepper; 3/4 teaspoon, ground coriander; 3/4 teaspoon, cumin; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, ground cinnamon

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Appears in Cook's Illustrated November/December 2010

Main Courses

Pork

A 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.

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

Using boneless center-cut loin chops kept our crispy pan-fried pork chops recipe fast and easy. Cornstarch formed an ultra-crisp sheath and gave the pork chops a light and crisp casing. Buttermilk brought a lighter texture and tangy flavor ...

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