Crispy Pan-Fried Pork Chops

1. Place 1⁄3 cup cornstarch in shallow dish or pie plate. In second shallow dish, whisk buttermilk, mustard, and garlic until combined. Process cornflakes, 1⁄2 teaspoon salt, 1⁄2 teaspoon pepper, and remaining 1⁄3 cup cornstarch in food processor until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to third shallow dish.
2. Adjust oven rack to middle position and heat oven to 200 degrees. Cut 1/₁₆-inch-deep slits on both sides of chops, spaced 1⁄2 inch apart, in crosshatch pattern. Season chops with salt and pepper. Dredge 1 chop in cornstarch; shake off excess. Using tongs, coat with buttermilk mixture; let excess drip off. Coat with cornflake mixture; gently pat off excess. Transfer coated chop to wire rack set in rimmed baking sheet and repeat with remaining chops. Let coated chops stand for 10 minutes.
3. Heat 1⁄3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 chops in skillet and cook until golden brown and crisp, 2 to 5 minutes. Carefully flip chops and continue to cook until second side is golden brown, crisp, and chops register 145 degrees, 2 to 5 minutes longer. Transfer chops to paper towel–lined plate and let drain 30 seconds on each side. Transfer to clean wire rack set in rimmed baking sheet, then transfer to oven to keep warm. Discard oil in skillet and wipe clean with paper towels. Repeat process with remaining oil and pork chops. Serve with lemon wedges.

CRISPY PAN-FRIED PORK CHOPS WITH LATIN SPICE RUB
Combine 1-1⁄2 teaspoons ground cumin, 1-1⁄2 teaspoons chili powder, 3⁄4 teaspoon ground coriander, 1⁄8 teaspoon ground cinnamon, and 1⁄8 teaspoon red pepper flakes in bowl. Omit black pepper; coat chops with spice rub after seasoning with salt in step 2.

CRISPY PAN-FRIED PORK CHOPS WITH THREE-PEPPER RUB
Combine 1-1⁄2 teaspoons black pepper, 1-1⁄2 teaspoons white pepper, 3⁄4 teaspoon coriander, 3⁄4 teaspoon ground cumin, 1⁄4 teaspoon red pepper flakes, and 1⁄4 teaspoon ground cinnamon in bowl. Omit black pepper and coat chops with spice rub after seasoning with salt in step 2.