RECIPES FOR THIN SLICED BONELESS PORK CHOPS RECIPES
PORK PICCATA RECIPE | LAND O’LAKES
Thin pork chops topped with a quick pan sauce make a fast dinner for busy nights.
Provided by Land O'Lakes
Categories Pork Main Course Savory Cooking Keeping It Simple Meat, poultry, and seafood
Total Time 0 minutes
Prep Time 15 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Combine flour and pepper in shallow dish. Coat pork chops with flour mixture.
- Melt 2 tablespoons Butter with Olive Oil & Sea Salt in skillet over medium heat until sizzling. Add pork; cook, turning once, 6-10 minutes or until golden brown on both sides. Remove pork to platter; cover. Keep warm. Add wine, lemon juice, lemon zest and capers to skillet. Add remaining Butter with Olive Oil & Sea Salt; stirring with whisk until smooth.
- Pour sauce over pork chops; sprinkle with parsley.
Nutrition Facts : Calories 600 calories, FatContent 35 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 205 milligrams, SodiumContent 420 milligrams, CarbohydrateContent 14 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 48 grams
JUICY GRILLED THIN-CUT PORK CHOPS RECIPE - FOOD.COM
I am posting this because these are the juiciest pork chops I've ever come across, even the second day. I hate left over pork chops because they are always dry. I usually make my via Shake & Bake, but only make two to avoid any leftovers. I saw this on Cook's Country and thought, why not, I love grilling and buying 4 at a time is usually the better bargain. I was shocked how juicy and tender they were. I have found my new leftover pork chop recipe. I hope you will too with this one.
Total Time 1 hours 10 minutes
Prep Time 1 hours
Cook Time 10 minutes
Yield 6 Chops, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove chops from store packaging, pat dry with paper towels. Cut (3) 1/2" slits near the outer edge of each chop. Season each chop with salt, both sides, rubbing salt into meat. Place on sheet pan covered with parchment paper or wax paper. Place in freezer for 30 minutes to an hour. Chops need to be firm but not completely frozen.
- In meantime, mix 2 tablespoons butter, brown sugar, & pepper in small bowl, set aside. DO NOT put in fridge.
- Mix 2 tablespoons butter, chives, mustard, & lemon zest in another bowl and refrigerate until solid. NOTE: You can do this a day ahead of time.
- Preheat grill and oil (with vegetable oil) grates. While grill is heating remove chops from freezer. Pat dry again with paper towels, baste both sides with butter, brown sugar mixture.
- Once grill is hot place chops on and grill 3-4 minutes each side. Meaty part of chop should face center. Remove from grill and dollop with chive butter. Cover gently and let sit for 5 minutes. Serve and enjoy.
Nutrition Facts : Calories 143.4, FatContent 15.4, SaturatedFatContent 9.7, CholesterolContent 40.7, SodiumContent 12.1, CarbohydrateContent 1.9, FiberContent 0.2, SugarContent 1.5, ProteinContent 0.2
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