Place 1/3 cup cornstarch in a shallow dish.
In a second shallow dish, whisk together buttermilk, mustard, and garlic until combined.
Using a food processor, combine cornflakes, ½ teaspoon salt, ½ teaspoon pepper, and remaining 1/3 cup cornstarch then process until cornflakes are finely ground, about 10 seconds. Transfer cornflake mixture to a third shallow dish.
Preheat oven to 200 degrees F, with rack adjusted to middle position. (Not to bake chops, but to keep them warm while cooking all of them, if making less, this step is not necessary).
Scour the top of each chop by using a sharp knife, cut 1/16-inch-deep slits on both sides of chops, spaced ½ inch apart, in a crosshatch pattern.
Sprinkle pork chops with ½ teaspoon salt and ½ teaspoon pepper.
Dredge each chop in the three mixtures, start with the cornstarch, shaking extra off, then dredge in buttermilk mixture, and last the cornflake mixture
Transfer coated chops to a wire rack set in rimmed baking sheet
Let the coated chops stand for 10 minutes.
Meanwhile, heat 1/3 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 4 chops into the skillet and cook until golden brown and crispy, about 3 to 5 minutes. Then carefully flip the chops and cook second side until it is golden brown and crispy and the center of the chop registers 140 degrees F, another 3 to 5 minutes.
Once golden brown, use tongs to transfer the chops to a paper towel–lined plate and let rest for 30 seconds on each side.
Then set on a wire rack set in rimmed baking sheet, and transfer to the oven to keep warm until ready to serve.
Replace oil in skillet, and repeat process with the four remaining chops. Once all chops are cooked, serve with lemon wedges.