This dinner is two things. First, this is a man-pleasing meal ( my husband loves this ). Also, it makes a great Sunday dinner!
We all like those quick and easy meals for busy nights, but if there is one meal that I like to take time to cook it is Sunday dinner. There is just something about having a big dinner on Sunday after church. This meal fits the bill! Actually, we don’t eat pork a lot at this house, but when we do my husband’s most requested is pork chops. This recipe is really great because the breading on the pork chops is ultra crunchy and does not turn gummy and fall off. The buttermilk adds a lighter texture with a bit of tang, and the pairing of smashed potatoes makes this dinner delicious. I actually prefer smashed potatoes over just the regular mashed. You can make this even healthier by substituting cauliflower for the potatoes.
Crispy Pan Fried Pork Chops
2/3 cup of cornstarch
1 cup of buttermilk
2 tablespoons of Dijon mustard
1 garlic clove
3 cups of cornflakes ( after you make them in crumbs )
8 boneless pork chops ( 1/2 inch thick )
2/3 cup of oil ( I used coconut, peanut and olive oil so you can choose )
1. Place 1/3 cup of cornstarch in shallow dish. In another shallow dish whisk buttermilk, mustard, and garlic until combined. Process cornflake and remaining 1/3 cup of cornstarch until finely ground and you have 3 cups worth Transfer to a third shallow dish.
2. Adjust rack to middle position and preheat oven to 200 degrees. Cut little slits on both sides of the chops in a criss cross pattern. Season chops with slat and pepper. Dredge pork chops in cornstarch, shake off excess then dredge in buttermilk mixture. Let excess drip off. coat with cornflake mixture. Transfer coated pork chop to a wire rack in a baking sheet ( it works if you don’t have a wire rack too) Let the coating stand for 10 minutes.
3. Heat 1/3 cup of oil in a 12 inch nonstick skillet and heat until shimmering. Place 4 chops in the pan and fry until golden brown and crisp about 5 minutes. Carefully flip chops and fry about 5 minutes longer. Transfer pork chops to paper towels to drain for about 30 seconds. then place on a baking sheet in the oven to keep warm. Discard used oil and repeat with the remaining 1/3 cup of oil and 4 pork chops. Serve with the smashed potatoes.
Note: If you use cauliflower then you will need to mash them
2 ponds of small red potatoes
1 bay leaf
4 ounces of light cream cheese, room temperature
4 tablespoon softened unsalted butter
3 tablespoons of chopped fresh chives ( or green onions )
1. Place potatoes in a large sauce pan and cover with 1 inch of water, Add a teaspoon of slat and bay leaf. Bring to boil over high heat then reduce to medium low and simmer for 40 minutes or until you can insert knife without resistance.
2. Meanwhile, cook 6 slices of bacon and then cut into bite size pieces. Reserve 1 tablespoon of bacon grease
3. When the potatoes are done save 1 cup of cooking liquid. discard the bay leaf and drain the potatoes Return the potatoes to the pot and let sit until surfaces are dry about 5 minutes.
4. Whisk softened cream cheese and melted butter in medium bowl until full incorporated. Add 1/4 cup of cooking liquid bacon grease, bacon, chives, and 1/2 teaspoon of salt. use the back of a wooden spoon to smash potatoes to break the skins. Fold in the cream cheese mixture. Add more cooking liquid as needed. serve immediately. As the potatoes cool they will thicken.