Breaded Pork Chops

Prepare baking sheet with wire rack to rest meat on before cooking.
Prepare 3 shallow bowls as follows for the assembly line breading process.
Bowl #1 - Combine cornstarch, salt and pepper.
Combine buttermilk, Dijon mustard and garlic in bowl #2.
In a food processor add cornflakes, cornstarch, salt and pepper. Process until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to bowl #3.
Lightly score pork chops with a sharp knife, 2 or 3 cuts into the meat in one direction then 2 or 3 cuts in the opposite direction (cut about ⅛ inch into the meat).Repeat on the other side.
Sprinkle chops with salt and pepper
Set out bowls #1, #2 and #3 with meat on the left of the bowls and the wire rack on the right.
Dredge chops in bowl #1.
Dip into bowl #2 using tongs to hold the meat above the bowl allowing some liquid to drip off.
Place meat in bowl #3 and cover both sides with breading.
Set breaded chops on wire rack, rest for 10 minutes.
Heat oil in frying pan. Fry the pork chops until golden on both sides, approximately 5 minutes per side. Turn heat down and continue frying until cooked through or finish in 350°F oven if desired.
Serve with lemon wedges.