THIN CENTER CUT PORK CHOPS RECIPES

Name: Basic Pan-Fried Thin Pork Chops (No Egg)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 2 teaspoons seasoned pepper (we like Lawry's lemon pepper); 1 1/2 lbs wafer-thin boneless pork chops; 1/4 cup vegetable oil

BASIC PAN-FRIED THIN PORK CHOPS (NO EGG) RECIPE - FOOD.COM

Basic Pan-Fried Thin Pork Chops (No Egg) Recipe - Food.com image

This a great pan- sear pork chop made with no egg mixture. Most times you dip in the egg and then dredge. We needed one without egg and this fits the bill. It is geared to be a how to for the newer cook. Being a basic recipe it can be altered to suit anyone's taste. I feed the kids these chops made this way and they gobble them up-no convincing needed. Enjoy! ChefDLH

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons seasoned pepper (we like Lawry's lemon pepper)
1 1/2 lbs wafer-thin boneless pork chops
1/4 cup vegetable oil

Steps:

Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
(if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
Drain on paper towels and serve.

Nutrition Facts : Calories 443.9, FatContent 25.6, SaturatedFatContent 6, CholesterolContent 114, SodiumContent 663.6, CarbohydrateContent 12.7, FiberContent 0.7, SugarContent 0.1, ProteinContent 38.4

JUICY GRILLED THIN-CUT PORK CHOPS RECIPE - FOOD.COM

Juicy Grilled Thin-Cut Pork Chops Recipe - Food.com image

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

Ingredients

6 1/2 inches thick pork chops
2 tablespoons unsalted butter, softened
1 teaspoon lightly packed brown sugar
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter, softened, not melted
1 teaspoon fresh chives, chopped fine
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh grated lemon zest

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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