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Jan 12, 2009 11:13 AM


My DH brought home one ppound of boneless, thin sliced pork chops. There are 5.

How can I prepare them? Any suggestions appreciated. I have never made them before.


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  1. I would slice them into long strips and use them in a stir fry. There's really not much you can do with them - they are fairly bland and boring so you'll need to dress them up with something. They will get tough real quick if you're not careful.

    3 Replies
    1. re: HaagenDazs

      What a great idea - stir fry! Years ago, I made a batch of thin porkchops and to this day I remember that meal. It was absolutely awful - it was like eating the sole of my shoe! Never bought them again.

      Now days, I will make a thick pork chop but even it is tricky and dries out if I'm not careful. I wonder how resturants manage to make them so moist and juicy?!?

      1. re: joschus

        My local chinese restaurant calls this Shanghai Noodles. I've replicated the recipe at home. It's easy and turns out delicious.

        Use thin cut pork chops cut into strips. Place in bowl and marinate in soy sauce. Take a package of rice stick noodles and soak in warm water according to package directions.

        Thin slice 1 green pepper. Cut 2 stalks of celery in half length-wise and then slice on the diagonal into 1 inch pieces.

        Shell and devein 1/2 pound (16-20) shrimp.

        To cook, heat 1 tablespoon oil in wok or large skillet. Add pork and cook until done. Remove from pan. Add vegetables and stir fry until tender. Add shrimp and cook 1 -2 mins. Add pork back into pan. Drain rice sticks and add to pan. Add 1 - 2 tablespoons curry powder (depending on your taste) and more soy sauce. Stir fry until well mixed and hot.

        1. re: janetms383

          I avoid shrimp for cholesterol reasons. Do you think this dish would be ruined without them?

    2. You could always make pork katsu-- pound the chops thin, marinate for a few minutes in soy, sesame oil, whatever, dip in beaten egg, coat in panko crumbs, pan fry until crispy and brown. Drizzle with Katsu sauce (or whatever you like), serve with rice and a quick pickled cucumber salad. If you start the rice first, then pound the chops and let them marinate while you make the cuke salad, then fry the chops, you'll be out of the kitchen in 20 minutes.

      1. Sautee in a little olive oil, butter, lemon juice, and white wine, with some capers.

        1. I'm a bit more basic, but these are always a hit. I slice onions into thin rings, then season the chops with powdered ginger, Kosher Salt and freshly ground black pepper. I put oil in the frying pan ( a few tablespoons full) and throw in the onions and saute until a transparent and beginning to caramelize.

          Then I put the onions into a bowl on the side, remove any watery moisture with a paper towel and add a bit more oil. Brown the chops on one side, then remove to a plate, throw onions back in and place the uncooked side of the chops on the other side, wiggling around so parts of the chops touch the bottom. Reduce heat and cover to gently "steam the chops" (only a few minutes, they cook fast). The result should be tender chops with the caramelized onions served on top.

          1. Alternatively, lemon grass flavored and grilled Vitnamese style.