CORN FLAKE PORK CHOPS

Hello Foodie People, and WELCOME BACK !!!

No Game Day as my Gators had the weekend off to prepare for the Annual Slug Fest in Jacksonville with Georgia.

So I'll watch a little of L.S.U. / Auburn then make a feast for the boss.

On the menu today is Crispy Cork Flake Pork Shops, Green Beans, and a nice Salad.

Everyone has heard of Corn Flake Chicken. Our mothers made it.

That gave way to Shake and Bake Chicken, and when I was first married we lived on it.

Looking through some recipes, I spied a blurb on Corn Flake Pork Chops. Never heard of it, never ate it, and never cooked it, so let's give it the old college try,

But first a cute puppy picture.

Can you pick out President Cleveland?

Here is what you need for this feast

2 ½ Cups cornflakes

  We ground up the whole box and saved what we didn't use for later.

½ Cup of Starch (DIVIDED 3 TBL and 5 TBL)

Salt & Pepper

½ Cup Buttermilk

1 TBL Dijon Mustard

1 Garlic Clove (minced)

4 (NICE) Pork Chops ½ to ¾ thick (I happen to have on hand 2 Chops and this Pork Steak, so I used them)

1/3 Cup Vegetable Oil

Lemon Wedges

Place Cornflakes in food processor, and process until cornflakes are finely ground. (about 15 seconds) 

Transfer to shallow dish (I use Pie Pans for this.)  Add 3 TB Starch, ½ tsp Salt, and ½ tsp Pepper and whisk in.

Put remaining corn starch in another shallow dish.  

Whisk Buttermilk, Garlic, and Mustard together in a THIRD dish.

Using a sharp knife cut ½ wide crosshatch patterns on both sides of each chop. (about 1/16 of an inch deep)

 For you folks at F.S.U. , this is a "cross hatch pattern"

 

Season chops with salt & pepper. Working with one chop at a time, dredge first in the cornstarch, then dip in the buttermilk mixture, and finish by coasting with the corn flake mixture. Move chops to a wire rack set in a rimmed baking dish.

Heat oil in a 12 inch non stick skillet over medium-high heat until shimmering. 

 Add chops and cook until golden brown and crisp on both sides and center of the chops register 140 degrees. (I cooked mine about 5 min per side)

 

Let chops drain briefly on a paper towel lined plate before serving with Lemon Wedges. (I used the paper towel lined rack)

And the results are in !!!!

This was really GOOD. Moist and tender with just the right amount of CRUNCH.

And it was QUICK and EASY to make.

So the next time you're looking for a quick, easy and right tasty meal after work, give this one a try, You'll thank me later.

Next up is GAME DAY, and I have No Clue as to what to make, but I'll come up with something. Hope to see you then.

Remember,

Live Long and Prosper