CRISPY PORK CHOPS WITH SUCCOTASH

Why this recipe works this one-dish supper features crispy, cornflake crusted pork chops and a classic succotash with an abundance of fresh corn. For a flavorful and crisp breading for the pork chops, we started with buttermilk for a light texture and tangy flavor, plus garlic and mustard. Crushed cornflakes added a desirable cragginess. To ensure that the breading adhered to the chops, we lightly scored the meat before breading and gave it a short rest before adding the chops to the pan. For the succotash, we chose the classic American vegetable blend of lima beans, corn, and bell pepper, with zucchini for an extra layer of freshness. You can substitute ¾ cup of store-bought cornflake crumbs for the whole cornflakes. If using store-bought crumbs, omit the processing step and mix the crumbs with the cornstarch, salt, and pepper. You can substitute frozen corn, thawed and patted dry, for fresh. We prefer to use a well-seasoned cast-iron skillet in this recipe, but a 12-inch nonstick skillet can be used in its place. Serve with lemon wedges.

SERVES: 4

TOTAL TIME: 55 minutes

INGREDIENTS:

• 3 cups (3 ounces) cornflakes
• ⅔ cup cornstarch
• 1 teaspoon minced fresh thyme
• Salt and pepper
• ¼ teaspoon cayenne pepper
• 1 cup buttermilk
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 4 (6-to 8-ounce) boneless pork chops,
• ¾ to 1 inch thick ½ cup vegetable oil
• 2 tablespoons unsalted butter
• 1 zucchini, cut into ½-inch pieces
• 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 1 small onion, chopped fine
• 1½ cups frozen baby lima beans, thawed
• 2 ears corn, kernels cut from cobs (about 2 cups)
• 1 tablespoon minced fresh tarragon

INSTRUCTIONS:

1. Process cornflakes, ⅓ cup cornstarch, thyme, ½ teaspoon salt, ½ teaspoon pepper, and cayenne in food processor until cornflakes are finely ground, about 10 seconds; transfer to shallow dish. Spread remaining ⅓ cup cornstarch in second shallow dish. Whisk buttermilk, mustard, and half of minced garlic together in third shallow dish.
2. Adjust oven rack to middle position and heat oven to 200 degrees. Using sharp knife, cut 1⁄16-inch-deep slits on both sides of chops, spaced ½ inch apart, in crosshatch pattern. Season chops with salt and pepper. Working with 1 chop at a time, dredge chops in cornstarch, dip in buttermilk mixture, then coat with cornflake mixture, pressing gently to adhere. Transfer coated chops to plate and let sit for 10 minutes.
3. Set wire rack in rimmed baking sheet and line with triple layer of paper towels. Heat oil in 12-inch cast-iron skillet over medium heat until shimmering. Place chops in skillet and cook until golden brown and crisp on first side, about 5 minutes. Carefully flip chops, reduce heat to medium low, and continue to cook until golden brown and crisp on second side and pork registers 145 degrees, about 5 minutes. Transfer chops to prepared rack and keep warm in oven.
4. Discard oil and wipe skillet clean with paper towels. Melt 1 tablespoon butter in now-empty skillet over medium heat. Add zucchini, bell pepper, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook until softened, about 5 minutes. Stir in lima beans, corn, and remaining garlic and cook until heated through, about 5 minutes. Off heat, stir in remaining 1 tablespoon butter and tarragon and season with salt and pepper to taste. Serve chops with succotash.