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Crispy Pan  Fried Pork Chops 
For this recipe  America’s Test Kitchen used boneless  pork chops (8) 
Three mixtures:   
Cornstarch 
Whisk  together: 
2 cups  buttermilk 
2 Tbsp Dijon 
1 minced clove of  garlic 
Grind in food  processor: 
3 cups corn flakes  
salt/pepper 
1/3 cup corn  starch 
Lightly cross-hatch  the pork chops with a sharp knife 1/16” deep 
Salt and pepper  them 
1)     Dredge the chops in cornstarch and shake off  excess 
2)     Dip them in the buttermilk mixture 
3)     Dip them in cornflake mixture and press in  it 
Let set on rack for  10 minutes.  Heat 1/3 cup of  vegetable oil until 
shimmering and fry until they reach an internal temperature  of 140.  Blot both 
sides with paper  towels and keep warm in oven if frying two batches. 
Note:  you can  go to americastestkitchen.com and watch the video of them - 
they looked  delicious and they can be made gluten free

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