You can substitute 3/4 cup of store-bought cornflake crumbs for the whole cornflakes. If using store-bought crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper. Serve with lemon wedges.
1. Process cornflakes, 1/3 cup cornstarch, thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne in food processor until cornflakes are finely ground, about 10 seconds; transfer to shallow dish. Spread remaining 1/3 cup cornstarch in second shallow dish. In third shallow dish whisk buttermilk, mustard, and half of garlic together until combined.
2. Adjust oven rack to middle position and heat oven to 200 degrees. With sharp knife, cut 1/16-inch-deep slits on both sides of chops, spaced 1/2 inch apart, in crosshatch pattern. Season chops with salt and pepper. Working with 1 chop at a time, dredge chops in cornstarch, dip in buttermilk mixture, then coat with cornflake mixture, pressing gently to adhere. Transfer coated chops to plate and let sit for 10 minutes.
3. Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Heat oil in 12-inch cast-iron skillet over medium heat until shimmering. Place chops in skillet and cook until golden brown and crisp on first side, about 5 minutes. Carefully flip chops, reduce heat to medium-low, and continue to cook until golden brown and crisp on second side and pork registers 145 degrees, about 5 minutes. Transfer chops to prepared rack and keep warm in oven.
4. Discard oil and wipe skillet clean with paper towels. Melt 1 tablespoon butter in now-empty skillet over medium heat. Add zucchini, bell pepper, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened, about 5 minutes. Stir in lima beans, corn, and remaining garlic and cook until heated through, about 5 minutes. Off heat, stir in remaining 1 tablespoon butter and tarragon and season with salt and pepper to taste. Serve chops with succotash.