Tonight I made a dish from the November/December 2010 issue of Cook’s Illustrated. As per usual, the fine people at Cook’s have solved one of our nation’s most urgent and intractable problems: poor coating adhesion on our pork chops. Turns out using a little cornstarch will form a kind of culinary paste and cornflakes in place of breadcrumbs maintain crispiness. If these people would only turn their laser-focus and exhaustive methodology to the economy we could get all back to the mall.
In the meantime, enjoy this dish which was very quick and easy.