Name: Crispy Pan-Fried Pork Chops with Three-Pepper Rub
Total time: 1 h
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

Crispy Pan-Fried Pork Chops with Three-Pepper Rub

By America's Test Kitchen

Published on June 1, 2011

Time

1 hour

Yield

Serves 4

Ingredients

⅔ 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), ½ to ¾ inch thick (see note)⅔ cup vegetable oil Lemon wedges 1 ½ teaspoons ground black pepper 1 ½ teaspoons ground white pepper ¾ teaspoon ground coriander ¾ teaspoon cumin ¼ teaspoon red pepper flakes ¼ teaspoon ground cinnamon

Before You Begin

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.

Instructions

Combine black pepper, white pepper, coriander, cumin, red pepper flakes, and cinnamon in small bowl.

Place 1/3 cup cornstarch in shallow dish or pie plate. In second shallow dish, whisk buttermilk, mustard, and garlic until combined. 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. Transfer cornflake mixture to third shallow dish.

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 ½ inch apart, in crosshatch pattern. Season chops liberally with salt and spice rub. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand 10 minutes.

Heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crispy, 2 to 5 minutes. Carefully flip chops and continue to cook until second side is golden brown, crispy, and center of chop registers 140 degrees on instant-read thermometer, 2 to 5 minutes longer. Transfer chops to paper towel-lined plate and let drain 30 seconds on each side. Transfer to clean wire rack set over rimmed baking sheet, then transfer to oven to keep warm. Discard oil in skillet and wipe clean with paper towels. Repeat process with remaining oil and pork chops. Serve with lemon wedges.