Repurpose boneless loin pork chops

[netcow]

I have a package of chops, about 8, that I have to use. But I can not make pork chops again, there will be a mutiny. Any ideas on what else I can do with them that is not as a chop?

Thanks for any ideas that aren't super complicated, I can cook, but I'm not super awesome or anything...

[greygarious]

Slice into thin bite-sized pieces and use as the meat in a stir-fry.
Sometimes I brown tidbits of pork loin, then incorporate it into cabbage braised with onions, caraway, apple cider, and balsamic vinegar. This is good over steamed redskin potatoes, mashed potatoes, or baked sweet potato.

[bagelman01]

What time is dinner? Any braised meat and cabbage with caraway, onions and apple is wonderful.

[AreBe]

I slice pork thin, season with S&P and fry. Set pork aside then add cabbage cut into about 1inch squares, chicken broth, salt and as much sriracha as you can stand. Add back the pork and cook until the cabbage is done to your liking.

[mcf]

butterfly them or just pound them out and stuff them with some chard, cranberries etc., roll up and bake after browning in some oil.

[bagelman01]

Kebabs, just cut into one inch squares (or approx) and skwer with peppers, onions, tomatoes. Brush with Italian dressing, or marinate for about 30 minutes in a not-heavy soy based marinade such as Allegro and grill or broil. Serve over a bed of rice or couscous or seven grain mix.

Easy to make and kepps the family happy.

[BigSal]

Good call. Make them Spanish-style (pincho moruno) with thyme, cumin, pimenton, parsley, and bay leaf. Marinate and then grill.

[BigSal]

Make tonkatsu. Pound out chops if they are very thick. Season with salt and pepper. Dredge in flour, then egg, dredge in panko and deep fry.

[travelerjjm]

And if you serve it with Katsu sauce (inexpensive to buy; very easy to make) it will taste especially good.

[letsindulge]

One of my favorite preparations. Another suggestion would be to brine them including fresh herbs, and garlic then cube them to make kabobs. Skewer them w/ your choice of veggies & grill.

[escondido123]

You could cook them in an Italian red sauce until they fall off the bone, and then cut into chunks and toss with penne, topped with cheese.

[tacosandbeer]

Season with a little garlic salt, pepper and cook quickly in a grill pan or under the broiler, slice thinly and serve with sauteed onions and peppers, a squeeze of lime juice, in flour tortillas. Mexican rice and black beans on the side.

[netcow]

Oh, yum. I'll make for me, next time for sure.

[fourunder]

Pound, Bread and Pan Fry......Pork Milanese/Cutlets over Salad or with your Favorite Sauce. I also do this as a substitute for Country Fried Steak on occasion with Milk Gravy.

[netcow]

That sounds like a great idea. My hubby <3's chicken-fried steak. This would work with panko, correct? never made it though, but same idea as sausage gravy, right? Just no sausage, right?

[fourunder]

You could certainly use the panko......but I use a simple dredge of seasoned flour or sometimes dip into a batter mix.

As for the gravy, just add a little more flour to skillet fat, create a roux, then add milk and whisk....so yes, it similar to sausage gravy for breakfast biscuits or eggs.

[smtucker]

You could braise them in some flavorful liquids and then shred them to make tacos. YOu could remove the bone, whirr them around in a food processor to make meatballs. [if you have a meat grinder even better] In the same vein, you could make sloppy joes after whirring.

If you have any Chinese ingredients, cutting thinly to create a stir fry would work, served with some rice.

Or you could throw them in the freezer and punt this problem to another day!

[whoops... no bone, so ignore that step.]

[netcow]

I have a grinder for my KA. grind, treat like a veal-mix meatball? That's a great idea, I can make and freeze... sadly, ive already punted them once, so I gotta use. :(

[smtucker]

Absolutely... and if you have some beef or veal submerged in the freezer, mix them in. We have all just made pork meatballs as part of the September COTM, and they are mighty tasty. You can serve with a tomato sauce and pasta. Or use water chestnuts, scallions, sesame oil, etc and float them in a Chinese style soup.

[MikeG]

Keep in mind that ground loin cheaps will have less fat than even typical ground veal. That could be a good thing from a diet standpoint, but a bad thing in that it'll tend to dry out more and more quickly than fattier meat. You could also add more fat (instead of trimming the chops?) or add some fattier store-bought pork to even things out a little.

I actually have a couple of such chops in the fridge waiting to be turned into shredded Chinese food tomorrow, so I"ll second that possibility, but it does assume you have the other ingredients on hand.