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What to do with beautiful thin pork chops??

I have these thin, boneless pork chops. I have a recipe for plum chutney that I want to prep and have on the side for them. (this month's BA!) But how could I prep the chops? I was thinking pan fried? But would love to have some juice to go over a starch.

I welcome any and all suggestions! :)

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  1. One of my favorite ways is toss in flour, cook quickly in butter and peanut oil, a splash of tart white wine and a little fresh sage. We did it the other night with rice. We had some fresh mango habanero salsa that ended up on the plate too. The mixture was tasty.

    1. Some of the best pork chops I come across are the thin ones that are served in Spain. The chefs there do nothing more than pan fry. When you've got good ingredients, it's a crime to do other than cook them simply and let their flavours come through.

      http://www.baleareslive.com/fotos.php...

      1. Panko crusted or breaded and pan fried as schnitzel. Might need to pound them even thinner. A lemon caper sauce with chopped egg is delicious and traditonal

        If you scroll down a bit on this page you'll find lots of ideas for sauce/topping for this kind of preparation. IMO you can't go wrong with any of them!
        http://www.germanfoodguide.com/schnit...

        1 Reply
        1. I like to dredge in flour and pan fry then deglaze with lemon zest, lemon juice & either white wine or broth.....Love the fresh lemon taste with the pork....

          1. Schnitzle-esque... for the sauce, use some white wine to deglaze, and warm the chutney in the pan. Then pour sauce over some simple rice, jasmine or basmati. But, you probably did this last night, eh?

            1. Even if you want to use your plum chutney (can we have the recipe?), the method of preparation for the thin pork chops in this Sam Sifton recipe (skip straight to step 4 if you don't want the sauce) is good: http://www.nytimes.com/2008/10/26/mag...

              1. Too late now but next time you buy thin-cut boneless pork chops ask the butcher to run them through the cubing machine (as in, how they make cube steak). Polish butchers in Chicago sell cubed thin pork chops as "pork cutlets". These fry up quick and make very good sandwiches.

                1. Be sure to score the rim of fat around the edges, lest the chops cup when you cook them.

                  1. I did some recently. I marinated them in an Asian flavored thing I made then reduced the marinade to a sauce and grilled them quickly while basting. After resting I sliced them and served over chilled sesame noodles garnished with julienne of red pepper, cucumber, zucchini and shaved scallion. They were quite good!

                    1. Try some pineapple juice, sirracha sauce, and some orange juice with a tablespoon of corn starch. You might get something like a general Tao chicken sauce.

                      1. When I happen to have thin chops I marinate, grill and slice thinly and wrap in butterhead lettuce along with the usual fixings. Think Korean street tacos.

                        1. Wow! What great suggestion! :)

                          I kept it simple: slathered the chops in dijon mustard and A1 and let them soak up the stuff in a ziplock during the day. Then, simply got some olive oil hot and pan fried them up. Deglazed the pan with white wine and when it was done, poured that juice over the chops.

                          Served them with the plum chutney (http://www.bonappetit.com/recipes/201...). They came out amazing and the chutney really hit the spot with the pork!

                          1 Reply
                          1. re: CurlieGlamourGirlie

                            Sounds great. Chutneys are amongst my favourite things to make and serve with meat, especially duck, goose, pork and venison. They are just meant to be together!

                          2. I'd make pork piccata.

                            1. I'm surprised no one mentioned brining. I always brine pork chops now, since my first try turned out so well. However, if the chops are super thin I don't know if this is a reason to brine or not to brine. If you do, it is important to be careful not to overbrine -- !

                              1 Reply
                              1. re: blue room

                                I almost always brine chops, too, but usually only thick bone-in chops.

                              2. Make a marinade of equal parts soy sauce, rice wine, rice vinegar, minced garlic and ginger to taste, and a healthy pinch of sugar. You need only just enough marinade to coat the meat. Let it marinate overnight , then shake off the excess marinade and pan-fry. Serve with steamed rice and a green vegetable stir-fried with garlic.