Hi Boo. That's funny. I took some out yesterday but we ended up having some quick sandwiches instead last night.

But my plan is this recipe. Mine are pretty thin - so will use them in place of the tenderloin- just cut each in half so they're smaller. It's really good.

PORK MEDALLIONS WITH OLIVE CAPER SAUCE

1 pound pork tenderloin, trimmed
½ tsp salt
½ tsp black pepper
¼ cup all-purpose flour
1 tbsp olive oil, divided
½ cup dry white wine
½ cup chicken broth
½ cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat leaf parsley

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with salt and pepper.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour.

Heat 1 ½ tsp olive oil in a nonstick skillet over med-high heat. Add half of pork, and cook for 2 min on each side or until pork is done. Remove pork from pan and keep warm. Repeat procedure with remaining olive oil and pork.

Return pork to pan. Add wine and broth, bring to a boil. Stir in olives and capers; cook 4 min. Sprinkle with parsley.

4 servings (2 pork medallions and 2 tbsp sauce each)

From Cooking Light.
This is very simple and delicious.

Here are a couple of T&T that we like...

Pork Chops with Mustard Crumbs Recipe courtesy Gourmet Magazine


3 tablespoons olive oil
1 1/3 cups coarse rye bread crumbs (2 to 3 slices)
2 garlic cloves, minced
1 tablespoon finely chopped fresh sage leaves or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (3/4 to 1-inch thick) rib pork chops (2 pounds total)
2 tablespoons Dijon mustard

Preheat oven to 425 degrees F.
Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute bread crumbs, garlic, sage, salt, and pepper, stirring, until crumbs are golden brown, 3 to 5 minutes.
Transfer crumbs to a bowl and clean skillet.

Pat pork dry. Heat remaining tablespoon oil in skillet over moderately high heat, then brown chops in batches, turning over once, about 4 minutes. Transfer chops to a baking pan and spread tops with mustard and then bread crumbs. Roast in middle of oven until meat is just cooked through, 5 to 7 minutes.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings
User Rating:

Episode#: SS1D82
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
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Pork Chops with Caramelized Onions & Shallots
4 pork chops
olive oil
salt, pepper and cayenne
2 medium onions -- thinly sliced
4 Shallots Thinly Sliced
1 teaspoon sugar
1/4 teaspoon crushed red pepper
3 tablespoons balsamic vinegar (or 6 tablespoons Port )
3 tablespoons water
Brush chops with olive oil and season with salt, pepper and cayenne to taste. Brown chops; remove from pan.
Heat 1 Tbsp. olive oil and add onions, shallots, crushed red pepper and sugar. Cook, stirring occasionally, until onions are lightly caramelized - 30-45 minutes.
Stir in balsamic vinegar (port) and water. Add pork chops; cover and cook 15-20 minutes until chops are done.

*** If using Port, omit water
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Pork Chops With Apples and Bourbon

4 boneless loin pork chops, cut 1-inch thick and trimmed of fat

1 garlic clove, halved lengthwise

Pinch of sage

2 tablespoons margarine or unsalted butter

1/4 teaspoon TABASCO brand Pepper Sauce

1 teaspoon fresh lemon juice

1/2 cup chopped onion

1 medium apple, preferably Granny Smith, peeled and diced

1/3 cup bourbon or apple cider

Pat pork chops dry. Rub each on both sides with cut sides of garlic clove. Sprinkle with sage.

In large skillet, over medium-high heat, combine margarine and TABASCO® pepper sauce, and heat until mixture sizzles. Add pork, and sauté l2 to l4 minutes, turning once, or until chops are golden brown on both sides and cooked through. Remove from pan, sprinkle with lemon juice and keep warm.

Add onion to skillet and sauté over medium heat l minute. Stir in apple and sauté 1 minute longer. Add bourbon, and cook, stirring, l minute. Spoon onion, apple and bourbon sauce over pork chops and serve.

Makes 4 servings.
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And finally - I've also made Marilyn's recipe with boneless pork chops rather than tenderloin. It is delish!

Pork Tenderloin with Cognac Cream

The rub:
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon dried rosemary
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 whole pork tenderloin, silver skin removed
1 tablespoon olive oil

The Sauce:
1 tablespoon butter
1 shallot (or small onion); minced
2 tablespoons chopped flat-leaf parsley
2 tablespoon Cognac
1 tablespoon Dijon mustard
2 tablespoon tomato paste
1 cup chicken broth or stock
1/2 cup heavy cream
1/8 teaspoon Cayenne pepper (optional)

In a small bowl combine paprika, garlic powder, dry mustard, rosemary, salt and pepper. Reserving 1 tablespoon of the rub mixture, sprinkle the remaining all over both pieces of meat. Let the pork stand at room temperature for at least 15 minutes or up to 1 hour before cooking.

In a large, heavy frying pan over medium heat, heat the olive oil and add the tenderloins, cooking and turning often until browned on all sides and internal temperature reaches 140° watching closely because the paprika will burn. (This can be done on the grill.) Transfer the tenderloins to a platter and let rest tented loosely with foil while you make the sauce.

In another pan over medium heat, melt the butter and add the shallot, sauté until softened about 3 minutes. Remove from heat and stir in the parsley and Cognac. Return to heat and simmer for another 1 to 2 minutes. Whisk in the Dijon mustard, tomato paste, chicken broth and reserved 1 tablespoon rub. Continue to simmer while stirring often to reduce the sauce by half, about 5 minutes. Whisk in the cream and cayenne to taste. Add any accumulated juices from the pork to the sauce and season to taste with salt and pepper. Slice pork and spoon on sauce.

Marilyn

I'm in a sweet savory place lately :)

Sweet & Hot Pork

a tsp of chix bouillion and a 1/2 cup of water, 2 tbl of butter, a pinch of rosemary bring to a boil. Add a can of apricot nectar a 1/2 cup of apricot preserves and a 1/2 tsp of red pepper. A 1/2 tsp of salt and a generous turn of fresh pepper. reduce by half and sear 4 pork chops and fininsh w/sauce.

I love brined boneless chops, then sauteed with lots of cracked pepper, fresh herbs and a simple pan sauce. They only need an hour or two in the brine.

A really easy and quick way to cook them - I did this just the other night ....

Sprinkle the pork chops with salt, pepper, and crushed sage. Saute in a little olive oil till done. Remove and keep warm. Melt a little butter in the same pan, add a touch of brown sugar, lemon juice, and cinnamon. Add sliced apples and saute about 5 minutes until apple slices are well heated. Serve chops with apples on top.

This is one of our "go to" recipes. We buy the thick, bonesless pork chops at Costco and freeze them in bags of two. I make up extra of the rub to save time. It stores well. The pork chops are very moist. Be prepared for some real spice if you use the full 1/2 TBL of red pepper, I usually cut it back to about 1/2 tsp instead. This originally appeared in a South Beach Diet cookbook and is one of our favorites!

1 1/2 tablespoons ground cumin
3 teaspoons ground cardamom
3 teaspoons ground coriander
1/2 tablespoon ground red pepper
3 tablespoons lemon peel
1/2 tablespoon kosher salt
1/2 tablespoon pepper
6 pork loin chops, 1 1/2-inch thick
3 tsp olive oil (sometimes I use Pam)

Preheat oven to 350.
In a large Ziplock bag combine cumin, cardamom, coriander, red pepper, lemon peel, salt, and pepper.
Place pork chops in bag one at a time and rub spices evenly over both sides.
Heat a skillet to medium-high heat.
Add the oil and sear the chops on all sides. (I do 2 minutes per side and edges and 1 minute on the ends.)
After they brown, put them on a half-sheet pan and finish them in the oven to desired tenderness.
For thick chops, plan on 30 min.

Two ideas:

Scallopine them. Quick cooking and juicy results.

Slice into thin strips, coat in cornstarch, soy, white pepper and sesame oil and stir-fry them.

Joe

I'm inspired! Thanks so much. DH brought home take out last night, so we'll have the pork chops tonight.

Boo

Boo:
I put a Recipe in the " Sweet Chicken Wing Recipe " Post.
It is for Pork Sizzlers
Lou

Boo: How did you make out?????
Lou

Some great ideas on this thread. I had a defrosted pork loin and I needed to use it before it was too late. Made LindaC's L'il Abner Pork Chops, they were very good! Copied and pasted the recipes posted, I have never made pork chops or loins before. Was a hit. CWill definitely buy it again and use the ideas on this thread! Thanks!

Dishes done:
I didn't post my recipe at the time, so I'll put it in now.

Lous Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than ½ inch

For about 3 ½ lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 25 minutes If Im going to make Spaghetti Sauce later,
Ill save this stock to thin the Tomatoes and Puree

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
¼ teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
A pinch of Cloves , Basil and Oregano
Black Pepper or Red Pepper to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!

Yummy!!! I had the same dilemma tonight, and gave the PORK MEDALLIONS WITH OLIVE CAPER SAUCE a shot. I thought I had boneless pork chops, but the were bone-in I discovered right before I cooked them. They were really thin ones, so I tried the recipe anyways. I also used spanish olives instead of kalamata. Fantastic!! Thanks so much :) Christy