From Cooks Illustrated!! As usual.....
Ingredients
| ⅔ | cup cornstarch or Rice flour |
| 1 | cup buttermilk
|
| 2 | tablespoons Dijon mustard |
| 1 | medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) |
| 3 | cups rice checks |
| Table salt and ground black pepper |
| 8 | center-cut boneless pork chops (3 to 4 ounces each), ½ to ¾ inch thick (see note) |
| ⅔ | cup vegetable oil |
| Lemon wedges
Mix the buttermilk, mustard, garlic together. Put the rice chex in a bag, and crush. Dredge the pork in the rice flour. Dip in the buttermilk mixture. Then dredge in the rice checks. Let sit for about 10 min. Pan fry. Serve with lemon wedges. |
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