what to do with "thin cut" boneless pork loin chops?
- A. K. Martin Mar 23, 2005 12:33 PM
I found these in my boyfriend's freezer (four thin-sliced boneless chops). Any ideas on what I should do with them?
Here in Indiana they make tenderloin sandwiches. Defrost your thin cut chops and then pound them out so that they are farily thin. Dust with flour, dip in an egg wash and coat in fresh bread crumbs or even better, panko and then fry in oil until crisp and golden brown. At this point you could do several things, use them in sandwiches, turn them into pork parmesan, serve them up as schnitzel-that you can sauce any number of ways.
Fine Cooking has a good recipe for this somewhat lean, tough, generally un-juicy cut, which makes it pretty darn good.
For every 4 boneless loin chops (equalling about a pound) chop up:
- 3 tablespoons sage (medium find chop)
-1/2 a lemon's worth of grated zest
6 tablespoons parsley (medium-fine chop)
1 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon freshly ground fennel seeds
Put this is in a shallow dish. Put the pork chops in and coat them, one at a time, with this herb mixture. Stack the chops, wrap tightly in plastic wrap, and refrigerate overnight.
Then, when ready to cook, heat 1/4 cup of olive oil in a 12-inch skillet over medium-high. When you see the first bit of smoke rising from the pan, quickly put in the chops carefully with tongs, trying to keep the herb crust intact as much as possible.
Saute about 3 minutes on each side. Let rest 5 minutes on a plate covered with foil. Serve.
They are pretty darn juicy because of the pre-salting, and the herb crust gets nice and toasty.
I serve with a german potato salad with bacon and apples in it.
I broiled some last night, rubbed with a cumin/cayenne mixture, and they were fine. Just don't take your eyes off them! They won't need more than 7-8 minutes total.