I WAS going to cook them in Dixie Fry (kinda like Shake’N’Bake), but I’ve only ever used that for chicken, and these aren’t 1" chops, or even 1/2". They’re more like cutlets (1/4" or so thick). Any ideas?
TIA
Tonkatsu would be my go-to, although the chops are still thinner than I’d like for that application -
Still a fried cutlet, but with a different twist.
For a really thin near-cutlet like those though, I’d probably slice into thin strips and make a stir fry with whatever fresh and frozen veggies I had in the house.
Last option would be something for a simmer sauce, because thin pork chops can get super dry. Based, again, on what might be in your fridge and pantry, something like this might be good -
Season and sear both sides quickly. Make gravy with the drippings. Have with some grits and/or biscuits and sliced tomatoes. Deep South Dish: Homestyle Breakfast Pork Chops
My go to lately for pork chops is to toss in flour & garlic salt and sear both sides , take out and add as many mushrooms as you can stomach, put them back in, add 1/2 cup each of broth & either marsala or balsamic and simmer for 15-20 min until done. Serve over rice or mashed potatoes. Easy and really the only way I’m allowed to do them any more.
Slice the chops into thin strips.
Slice a red bell pepper into thin strips also.
Cut some asparagus spears on a diagonal into half inch pieces, leaving the tops intact.
Finely dice up some fresh garlic and ginger.
Mix up a sauce of some chicken stock, soy sauce, and corn starch.
Heat a pan or wok with peanut oil to very high heat.
Throw pork, red bell pepper and asparagus in and stir frequently.
Add in red pepper flakes, or crumble in a dried hot chili pepper or three.
Give it a minute and add the garlic and ginger.
Optionally add a can of water chestnuts for a nice crunch.
Add the sauce and stir till it thickens.
Serve over rice.
Enjoy.
I’d go with your original plan, but pound out the cutlets first.
I would go with a soup. Mrs Toasty does cubes of pork, frozen mixed veggies, diced potatoes, onions and then cooks all day in the slow cooker, usually with chicken broth. It you want you can add noodles at the end, but I like it just like this.
I made this once. Delicious.
Thanks to all. I went with the first one, using the Dixie Fry as the seasoned flour. The results were acceptable. Bringing pork chop sandwiches to work for lunch next week.
Late to the party here, but my go-to is marinating chops in teriyaki. I’ve done it sous vide, I’ve also just popped them into the oven. Loves me some teriyaki pork!