Thin porkchops

[Disir]

What do I do with them? Any ideas?

They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.

 

[Skull Pilot]

pressure cooker

at least it will help stop them from drying out

Or grind them with some other fatty meat and spices to make a sausage mix

 

[OldLady]

What do I do with them? Any ideas?

They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.

Fry em up brown and almost crispy and serve 'em with a good pile of homemade applesauce to dip 'em in.

And DEFINITELY pick them up and eat them with your fingers.

 

[HereWeGoAgain]

What do I do with them? Any ideas?

They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.

Season em up and do a quick sear with a hot skillet or grill and eat em with a bowl of applesauce.

 

[Penelope]

Brown them and put them in a slow cooker, I hate the dry thick porkchops. I would rather thin any day and preferably with bones in them, like pork steak, just cut away the fat.

 

[OldLady]

What do I do with them? Any ideas?

They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.

Season em up and do a quick sear with a hot skillet or grill and eat em with a bowl of applesauce.

Skillet's better--you get some renderings coating them that way.

 

[HereWeGoAgain]

What do I do with them? Any ideas?

They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.

Season em up and do a quick sear with a hot skillet or grill and eat em with a bowl of applesauce.

Skillet's better--you get some renderings coating them that way.

I can go either way.
Sometimes I like the taste you get from a charcoal fire and it gets much hotter than a skillet for a faster sear.

 

[Hiryuu]

Stuff Them

 

[OldLady]

Stuff Them

Those ARE good, but you forgot the gravy.

 

[Disir]

what kind of a gravy?

 

[Hiryuu]

Stuff Them

Those ARE good, but you forgot the gravy.

Gravy is for crappy cooks to cover up their mistakes or inability to turn food into a masterpiece. Sauces on the other hand can add something worthwhile.

 

[OldLady]

Stuff Them

Those ARE good, but you forgot the gravy.

Gravy is for crappy cooks to cover up their mistakes or inability to turn food into a masterpiece. Sauces on the other hand can add something worthwhile.

You are the first person to ever give me mocking funnies in the Food and Wine forum.

 

[OldLady]

what kind of a gravy?

I like pork gravy, myself. From the nice deep brown drippings in the pan when you're done frying them up.

 

[Unkotare]

What do I do with them? Any ideas?

They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.

Marinade for 24 hours then throw on the grill.

 

[OldLady]

What do I do with them? Any ideas?

They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.

Marinade for 24 hours then throw on the grill.

Marinade in what?

 

[Natural Citizen]

What do I do with them? Any ideas?

They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.

Put em in a crock pot with barbeque sauce. Then stir it with a fork to shred it all up after it's nice and done. Then put it on a roll. Use good sauce, though.

That's what I would do if I were cooking him up. Poor feller.

 

[Unkotare]

What do I do with them? Any ideas?

They were on sale but they are super thin and bone in. I am not super excited with breading and frying. I also do not want to do anything involving a can of any kind of soup.

Marinade for 24 hours then throw on the grill.

Marinade in what?

Gochujang, sake, sesame oil, rice wine vinegar, ginger, ponzu, dark soy sauce, salt & pepper, garlic powder.

 

[Hiryuu]

You are the first person to ever give me mocking funnies in the Food and Wine forum.

That's because I wasn't actually mocking you, I was picking at you. Truth be told, I don't often make gravy, but because it is unwanted calories. If I have to choose between calories in gravy on my stuffed pork chops, and calories in a reduced port sauce over my cheesecake, it's going to be the reduced port every time.

 

[OldLady]

You are the first person to ever give me mocking funnies in the Food and Wine forum.

That's because I wasn't actually mocking you, I was picking at you. Truth be told, I don't often make gravy, but because it is unwanted calories. If I have to choose between calories in gravy and calories in a reduced port sauce over my cheesecake, it's going to be the reduced port every time.

It's just a little lubrication for dry meat, or extra flavor for a hill of mashed potatoes. I love a great deep deep brown sauce on a great filet mignon but hey, we're talking about on sale thin cut pork chops here.

 

[Hiryuu]

It's just a little lubrication for dry meat, or extra flavor for a hill of mashed potatoes. I love a great deep deep brown sauce on a great filet mignon but hey, we're talking about on sale thin cut pork chops here.

I understand, but I also didn't recommend what to stuff them with. New potatoes, cut small, in a garlic, green onion, virgin olive oil sear with rosemary (other seasonings salt pepper or whatever like mix you normally use). Stuff between two seared pork chops with a slice of provolone cheese and bake for 20-30 minutes. The moisture in the stuffing and the sear on the outside, will keep them from getting dry.