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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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