I did not have a clue what I was going to make for dinner, so I thumbed through a great cookbook,
This cookbook has come in handy since Doug and I became empty-nesters. With appropriate portion sizes and accurate ingredient lists, every recipe has been a winner so far. Last night, it was Crispy Pan-Fried Pork Chops.
The recipe calls for cornflakes; however, neither Doug, nor I like cereal, so the leftover cornflakes would have been a waste. But we LOVE RITZ crackers; therefore, I made my crust mixture using RITZ and it was great.
- 1/2 cup cornstarch
- 1/2 cup buttermilk
- 1 Tablespoon Dijon mustard (I added TWO Tablespoons)
- 2 garlic cloves, minced
- 1 1/2 cups cornflakes (but I used Ritz crackers)
- Salt and pepper
- 3 (3-4 oz) boneless pork chops, about 1/2″ thick
- 1/3 cup vegetable oil
- Lemon wedges
Set wire rack in a rimmed baking sheet. I line my baking sheet with aluminum foil for easy clean-up. Place 1/4 cup of the cornstarch in a shallow dish or pie plate. In second shallow dish, whisk buttermilk, mustard and garlic together until combined. Process remaining 1/4 cup cornstarch, cornflakes (Ritz crackers), 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor until cornflakes are finely ground, about 10 seconds. Transfer corn-flake mixture to a third shallow dish.
Note: for easier clean up, I put about 1 roll of Ritz crackers in a zip lock bag, sealed the bag, removing any air; and using a meat tenderizing mallet, beat the crackers till they were finely ground. I added them to a bowl with the salt, pepper and cornstarch and just mixed by hand. Throwing away the zip lock bag.
With a sharp knife, cut 1/16-inch deep slits on both sides of the pork chops, spaced 1/2 inch apart, in crosshatch pattern. This prevents the chops from curling up during the cooking process.
Pat pork chops dry with paper towels and season with salt and pepper.
Coat in buttermilk mixture, allowing excess to drip off.
Finally, dredge in processed cornflakes mixture (Ritz crackers), gently patting off excess.
Transfer coated chops to prepared rack and let sit for 10 minutes.
Heat oil in 12-inch, non-stick skillet over medium-high heat until shimmering.
Carefully place chops in skillet and cook until golden brown and crisp on first side, 2-5 minutes.
Flip chops and cook until second side is golden brown and crisp. Pork is done when the internal temperatures reaches 145º.
My chops were not at 145º after cooking each side for 5 minutes and getting the crust golden brown, therefore, I heated the oven to 425º and placed the chops on another baking sheet, with a clean wire rack, sitting them in the oven for an additional 8 minutes until they reached 145º.
If you do not need to place chops in the oven, transfer them to a paper towel-lined plate and let drain for 30 seconds on each side. Serve with lemon wedges.
Do not let the chops drain on the paper towels for more than 30 seconds, or the heat will steam the crust and make it soggy.