What the heck am I going to do with these boneless pork chops?

Aside from broiling them, or braising them in a mixture of olive/roasted pepper juice. The latter actually doesn’t sound too bad; but I’ve got two sets of boneless pork chops to cook, and obviously only one creative idea.

Suggestions (obviously) welcome. Assume that I have a mundane, but reasonably full, pantry.

16 thoughts on “What the heck am I going to do with these boneless pork chops?”

  1. Got breadcrumbs? Or Bisquick? Or even flour? Use any of these and add garlic, salt, pepper and Italian spices/herbs. Swish pork chops through beaten eggs and then cover them in your dry mix. (Shake them in plastic bag-easier). Then fry ’em up!

  2. spices + 1/4 c of flour

    dredge and cook in a skillet til golden brown

    you’re welcome.

  3. Braise them in a mixture of sherry wine vinegar and worcestershire sauce. Before turning on the heat, sprinkle with garlic, rosemary, and a little bit of black pepper. The sherry wine vinegar gives the meat a nice tangy taste to mix with the sweetness of the worcestershire sauce and rosemary.

  4. This is my favorite pork recipe, which you could easily adapt for pork chops (I usually do a cheap blade roast with it):

    But, since it’s summer, you might not want to braise.

    A really great summer recipe that I often use with pork is Vietnamese bun. You can either quick-sautee thinly sliced chops in some teriyaki-type sauce or BBQ them, then slice them.

  5. First, brine them. 50/50 salt/sugar and water. Then, marinate with the pork classics, apple cider vinegar, mustard, dill, lemon juice and zest, whatever floats your boat. Then grill.

  6. I was going to suggest braising them in sauerkraut and some hard cider, actually. (Although Gunga’s suggestion of apples and onions sounds like a nice addition to that….)

  7. Bone in tastes better because the meat doesnt dry out. However boneless are good for stuffing. Use equal parts cornmeal stuffing and sausage(cooked and drained). Half measure of parmesan cheese to those proportions. Place in oven at 350 until internal tempature reaches 170.

  8. Slice ’em in half widthways to make pork cutlets, salt-and-pepper them, toss them in your fave breading (I use a mix of Panko, cumin, and poultry seasoning), and fry in peanut oil. Kid-tested, mom approved.

    Cut ’em real real thin, marinate them in your fave stir-fry sauce, and stir-fry those bad boys with fresh veggies and onions.

    Also, I’ve found that boneless chops work almost as well as bone-in chops assuming you braise them rather than oven-cook them; just serve them with the reduced braising liquid as a sauce. So go to your best bourbon- or orange-ginger- or blueberry-glazed pork chop recipe with confidence. And maybe some beans and rice as a side dish.

  9. Place in baking dish, cover with a combination of 1 can Campbell’s mush soup, 1/2 cup sour cream, 1/2 cup chicken broth. Bake covered @ 350 degrees for 50 minutes. Add 1/2 can dried onions to the top and bake uncovered another 10 minutes.

    Heart breakingly yummy.

    PS: had this at my Mom’s house last night.

  10. Put them between two pieces of wax paper and then beat the hell out of them with a rolling pin. This will flatten them out like cutlets and also make them really tender. Then dip them in an egg bath and dredge threw some bread crumbs. Put about a quarter inch of olive oil in a skillet on medium heat. When the oil is hot, put the chops in and cook each side until it is medium brown. Salt to taste.

  11. This probably calls for an ingredient you don’t have, but:

    Cover them with mango chutney and grill them. The chutney helps keep them from drying out. I put a little on at first (because it falls off of course when you flip them) and a lot on at the end when I’ve flipped them for the last time. Really easy but delicious and seems exotic. Probably a lot of other jams would work too.

  12. Marinade for several hours in lime juice and salt, then broil. Lime juice works great with pork, which is a sweet-ish meat in the first place.

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