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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.

    http://www.aboutvienna.org/recipes/wi...

    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.