what to do with "thin cut" boneless pork loin chops?
Love this site! I combined your various concepts and managed to cook a bunch of thin-sliced boneless pork chops deliciously! (It was sounding like this would be a long shot) I marinaded them for a half hour in olive oil, soy sauce, worcestershire, ground ginger, powdered sage, hand-ground rosemary and S & P. Then pan fried them in butter and olive oil (taking care not to overcook). I think the Rosemary & Sage made all the difference.
Would still love to recreate my mom's pork chops -- they ended up quite juicy with onion and tomato well-cooked draped over the top.
For that kind of cut, I usually do a piccata or paillard application. Works for either pork or chicken.
Piccata: pound thinly, lightly dredge in flour, S&P. Pan fry in mixture of olive oil/butter til nearly cooked through. Remove from pan. Deglaze pan w/ dry white wine or sherry and scrape up browned bits. Squeeze in juice of half or whole lemon to taste. Toss in capers that have been rinsed. Finish w/ pat of butter. Sauce should be on thin side but have some body. Return pork to pan to finish cooking and warm through. Garnish w/ chopped parsley if you like.
Paillard: pound thinly and marinate for about 30 min. in fresh lemon juice, olive oil, garlic cloves, fresh rosemary sprigs. Remove from marinate and S&P. I prefer to grill in grill pan or outdoor grill, but you can just pan fry in a little olive oil til done.
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.
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.