cornmeal-fried pork chops + smashed potatoes
INGREDIENTS
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For the pork chops
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6 boneless pork chops (about 3 ounces each)
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About 3 cups buttermilk, whole milk if you can find it
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Kosher salt and freshly cracked black pepper
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2 cups yellow cornmeal
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Cayenne pepper
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Canola oil (or high heat safflower or sunflower, what I used) for shallow-frying
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For the potatoes
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3 pounds small-to-medium red potatoes
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Kosher salt
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1 cup half-and-half (or 1/2 cup milk plus 1/2 cup heavy cream)
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6 ounces soft goat cheese
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8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, diced and chilled
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1/2 cup finely sliced fresh chives
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Freshly ground black or white pepper
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