<<Disclaimer: Verify this information before applying it to your situation.>> 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 *Support summarization of posts, reply to the SENDER not the CELIAC List* Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC