THIN SLICED PORK CHOP RECIPE RECIPES

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.

Steps:

• Sprinkle pepper over both sides of the pork chops. Make a little incision on the fat surrounding the pork chops so that it doesn’t curl up when cooked. Place pork chops in a bowl and let them soak in the soy sauce. Finely chop the cilantro and green onion. Place in a bowl. Have a plate next to it to hold the cooked pork chops. Place a thin “pork chop” sized layer of cilantro-green onion mix onto the plate. Crush the garlic cloves with a spatula and peel off the skin. Add half the garlic and half the olive oil (cooking oil) and heat on high in a wok. I find that a wok results in a better “do” on the chops than using a flat skillet. Swirl around the oil and wait until it starts to smoke. Usually less than a minute. Add 3 pork chops to the wok or skillet. A splatter guard comes in handy here. Arrange the chops so that the bones all centered in the middle of the wok and cooking in the oil. After about 30-45 seconds on high heat, rearrange the chops so now the round parts of the chops are centered in the middle of the wok, and cooking in the oil. After about 45 seconds to a minute, flip the chops over. The chops should appear lightly browned on the cooked side. Once again, arrange them so the bones are centered in the middle. After another 45 seconds or so, arrange the chops so the round parts of the chops are centered in the wok and soaking in the oil. After about 45 seconds to a minute, the chops should be finished cooking. Take the wok off the heat. Place the first pork chop on the plate containing the cilantro-green onion mix. Sprinkle more cilantro-green onion mix on top of the chop and then “sandwich” it by placing the second pork chop on top of the first. Sprinkle more cilantro-green onion mix on top of the second pork chop and then place the third chop on top of that. Sprinkle some more of the cilantro-green onion mix on top of the third chop. Repeat steps 5-11 for the remaining chops. The reason the chops need to be cooked in small batches of max 3 at a time is because they need to cook quickly on high heat. Adding too many chops at once means they have to be cooked longer, which makes them tough and dry. You’re ready to serve the chops! Goes well with sauteed spinach (or other stir fried veggie) that is cooked in the hot savory oil left over from the chops. Steamed rice is a nice accompaniment.