Crush the corn flakes into fine crumbs using a blender or food processor. Place the crumbs into a shallow dish (pie baking dish works fine for this) and whisk in 1/3 cup corn starch, ½ teaspoon salt, and ½ teaspoon pepper.
Place the other 1/3 cup cornstarch into another shallow dish.
In another dish whisk together the buttermilk, garlic, and mustard until well combined.
Pat chops dry using paper toweling and cut slits on both sides of the chops about a 16th of an inch deep, a ½ inch apart, in a diagonal pattern. (Be careful with this the chops cut pretty easy with a sharp knife.)
To coat the chops first roll them in the cornstarch, dip them in the buttermilk mixture, and then roll them in the cornflake crumbs.
Place the chops on a wire rack with a dish or pan underneath to catch any loose crumbs; let chops rest for 10 minutes.
In a 12 inch non-stick skillet ( I used my cast iron skillet for this and it worked great) using 1/3 cup of the vegetable oil cook 4 of the chops until golden brown and crisp, flip the chops and continue cooking to an internal temperature of 145. Place the chops on paper toweling to drain any excess oil, tent with aluminum foil, and place in the oven to keep warm.
Drain the oil from the skillet, wipe clean, and repeat the process with the other 4 chops.