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A pork chop dilemma…

Any suggestion for recipes or help would be great. I was also wondering if it is even possible to keep a thinly sliced pork chop somewhat moist (and if so, how!). I know it’s not wise to buy thinly slide pork chops because of their low fat content, but they are always on sale and I have a very limited budget.

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  1. You could do a wiener schnitzel idea, using pork chops instead of veal.


    2 Replies
    1. re: chowser

      I make a smothered pork chop in a frying pan....I litly coat the pork chop in flour salt and pepper...brown them in a little bit of olive oil and a sliced onion. When they are brown and the onions are beginning to carmelize....I add a little beef broth transfer it all to the oven for 30 minuted @ 350 and they are sublime, moist and flavorful....on of our favorite dinners!

      1. re: chowser

        That's actually a great idea - pound it thinner! Bread it or not

      2. A couple of months ago, Cooks Illustrated had a recipe for asiago/proscuitto wrapped pork chops. They were great--moist and flavorful. I don't remember the exact recipe, but recall the chops were brined, wrapped in cheese and proscuitto, dredged in mustard and then an egg mixture, coated with toasted homeade seasoned breadcrumbs and baked.

        2 Replies
        1. re: Honey Bee

          Brining is the key. Brine your chops and not only are they moist after cooking but they stay moist for leftovers. I don't know how thing you're talking about but I halve the height of the chops I use and they come out great.

          1. re: hondo77

            Brining is definitelty the key! I dont know why I brine my pork roast but didn't think to brine the chops. To make it a bit lighter I dredged the chops in egg whites and cornscratch, pan seared them, then made a simple pan sauce from beef broth and sour cream. They were super moist (I had many comments about just that). Thanks for the suggestions!

        2. My wife only likes thinly sliced pork chops. I rub on a little olive oil (less expensive veg. oil should work fine) and dip in some italian bread crumbs. Just cook up in a pan on the stove top maybe 4 min. per side, the key is to not over cook them. If they're not done just do a few more min. at a time.

          1. I also buy thinly cut pork chops for their price and do something similar to previous posters. Usually I dip in eggs spiked with chopped chipotles in adobo and then dredge in panko seasoned with parmesan, garlic powder, oregano, thyme, pepper, cayenne or whatever I have on hand. I fry them in a combo of butter and olive oil, flip once and serve golden and crisp with a squeeze of lemon.

            For the smothered pork chop, I do pretty much the same as ciaogal but add cream of mushroom soup, garlic powder, chopped portobellos and serve with buttered noodles.

            1. A previous Hound suggested this Chinese recipe, which probably would work:
              2 bone-in pork chops
              3 T. Canola Oil
              2 quarter-size slices of ginger

              sauce mixture:
              1/4 c. soy sauce
              2 T. sugar
              1 T. vinegar
              1 T. cornstarch
              2 quarter-size slices of ginger
              1/4 c. finely sliced green onions

              add canola oil to a pan on medium high heat. then add a couple quarter-size slices of ginger. using a wooden spoon, squish/smash the ginger to release it's flavor in the oil. do this for a minute or two and remove the ginger. turn the heat to high and put in the chops. let them sear for a minute or two and turn over. cover the pan w/ a lid and lower to medium heat after a minute or two. in a separate bowl, combine soy sauce, sugar, vinegar, cornstarch, 2 more slices of ginger and green onions. by this time, the pork chops should be almost fully cooked, so return the heat to high and pour the sauce mixture in. Coat the chops w/ the sauce mixture, and when thickened, serve.

              1. Season them with salt, sear them off in a hot and heavy pan (cast iron is great if you are on a budget--or not), just so that they are seared, not so that they are cooked through. Make your favorite meat sauce, and as it is simmering, drop in the chops to finish cooking over a low heat. If they are thin, they will only need a few minutes. A little pink is OK when you slice into to them to have a peek. They will finish cooking away from the heat. Great as a second course to the sauce. fayefood.com

                1. Those thin pork chops are a terrific value and, like you, I find them hard to resist.
                  We found that that they cooked really well and stayed very tender and juicy if you sear them in a very hot skillet on one side and then flip them over. Almost as soon as you flip them, cover the pan and turn off the heat. The retained heat from the skillet will finish the searing on the second side and cook the chops through while leaving them very moist. And, no, they don't taste steamed.
                  I use a cast iron skillet but I've even done this with a non-stick. The NS didn't give as nice a sear, but I was just going to use the thin chops for sandwiches so didn't care.
                  When you flip the chops you can add some fresh herbs, garlic, a few thinly sliced mushrooms, etc. Just don't add too much or the heat will drop to much to finish cooking the chops. Don't worry about mixing it in, do that when the chops are done.
                  I know this sounds kind of ad hoc, but it works really well.

                  4 Replies
                  1. re: MakingSense

                    There is a really good and simple "AIR FRIED PORK CHOP" recipe that uses just breadcumbs and you bake the chop. Really good and simple. Let me know if you would like the recipe. We like thinner chops too!

                    1. re: buzz t

                      Yes please..I would love to se the recipe. I made pork chops for the first time last weekend!

                      1. re: erica

                        Ok it is really simple and pretty fool proof. First thing I did it i thought it was just luck and would never be as good but it turns out great every time.
                        Preheat the oven to broil.
                        Thickly coat each pork chops with Dijon mustard . In a shallow bowl, combine 1/2 cup Italian bread crumbs ,1 teaspoon salt
                        1 teaspoon pepper, and 1/2 teaspoon cayenne pepper. Sprinkle this mixture evenly over each side of chop. Arrange pork chops on a wire rack set on top of a sheet pan. Spritz bread crumb coating with a little bit of oil spray. Place under broiler and cook on both sides until coating is brown, about 5 minutes on each side. I think it is suppose to be a pretty low fat recipe too.

                  2. I use a standard 3 step breading (flour, egg wash and then toasted bread crumbs) these are seared quickly and finished in a 350° oven for 10 minutes, or until you get a 150° internal temp.

                    They can also be double breaded with a second bath in the egg wash and crumbs. This crust should set for 3-5 minutes, so it will not come off in the sear, but it will result in a moister interior.

                    Pork is a culinary chameleon so you can use whatever spices you desire, but I like jerk seasoning or lemon-pepper.

                    1. If they have any amount of fat on them, thin pork chops do great in a slow cooker with just about any vinegar-based sauce. If you are not going to cook them all day, brown them first. I make a ketchup/vinegar/brown sugar sauce, throw in the chops and let them simmer away. Granted them are falling apart by the time I take them out, but very tasty.

                      1. I second the brining reccommendation. This is the true secret.

                        1. I use the thin pork chops in stir frys and to make taco meat (dice the meat, saute with onions, peppers, seasoned with cumin and chile powder).

                          1. If you like sweet with pork, you could do them on the stovetop fairly simple- s&p, brown in butter & olive oil (don't need a lot) crushed garlic...pull them out... Now toss more butter into the pan, add sliced tart apples, cinna & nutmeg, a few cracks of black pepper- cook down a bit and sprinkle a palm-full of brown sugar- cook until it thickens. I usually throw it into a low oven because I get the big guys. Serve chops topped with sauce, usually add some buttery, garlicky egg noodles, and a spinach salad.

                            1 Reply
                            1. re: Boccone Dolce

                              Where I live, pork chops always are sliced thin. I usually get the smoked ones or those in marinated in adobo, but I don't know why my method wouldn't work with regular chops. I heat my favorite skillet til it is quite hot, put in a tiny bit of olive oil, drop in the chops and cook just until very browned on one side, turn them, add a little water and put on a lid. The water evaporates, there is a nice thick brown sauce in the pan which you can make into a gravy, and the chops are moist and delicious. I do think Mexican pork is better than you get up there, but I don't see why this wouldn't work. To vary the taste, you could put in some sage leaves or something. My so-called "recipe" isn't as fancy as the others you have received, but I think it will work!