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We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor) for this recipe. 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. You can substitute ¾ cup of store-bought cornflake crumbs for the whole cornflakes. If using crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper.
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 center-cut boneless pork chops (3 to 4 ounces each), 1/2 to 3/4 inch thick (see note)
2/3 cup vegetable oil
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1st Keep
 mlehet
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