I bought a bunch...stacked them with plastic between and froze about 8 of them.
But I took one, pounded it thin between sheets of plastic, dredged it in seasoned flour and fried it in a little oil and slapped into a bun and ate it for lunch!
I took another and sliced it into skinny strips, marinated in terayaki and added it to stir fry veggies.
Was thinking of making "l'il Abner P'ok Chops" with a few more....I would quickly brown one side in a very little bit of oil, turn over, add a sliced onion, a couple of potatoes sliced, enough chicken broth to cover....slap on a lid and simmer about 35 minutes or until the potatoes are done and the liquid is reduced.....then add a good dollop of sour cream for each piece of meat, cover and cook another 20 minutes ro so......season with a good amount of fresh ground black pepper.
Not diet food but good!
Linda C

Thanks LindaC! I froze them for now but you gave some great ideas. Believe it or not, I've only ever cooked a pork roast at home.

Sue

I suddenly remembered a good dish using thin pork. It is a Japanese dish called Katsu. You don't need to be Japanese to like it. I'm sure it will be liked by the fussiest eater.

The pork must be thin get done in the short cooking time, so pound it if necessary.

Katsu is served with a dipping sauce. Here is a simple one:

* 1/2 cup catsup
* 1-1/2 to 2 tablespoons Worcestershire sauce
* 1/2 teaspoon dry mustard mixed with a little water

There are countless variations on this sauce. The proportions of ingredients and the number of ingredients varies wildly from one recipe to another, so please yourself. Some recipes call for cooking the sauce but most don't.

The video linked below explains the simple cooking process, which you likely already know. Don't mind the clowning at the start. The instructions are for real.

One important omission in the video is that, prior to plating, each cutlet is cut in one inch strips suitable for eating with chopsticks. The strips are then arranged on the plate in a reassembled fashion. They can be placed on a bed of hot rice, which is attractive and keeps them warm.

The cook in the video suggests using prepared sauce, even simpler if it is available. BTW, he is saying "tonkatsu", a variation on "katsu". Also, it may not be clear that he is saying "panko" or Japanese breadcrumbs.

This can be made with chicken too.

Jim

Here is a link that might be useful: How to Make Japanese Katsu Pork Cutlet

Got one of those little George Foreman type grills? I grill those little pork chops on there all the time!

DonnaR/CA

I put olive oil in a pan, press Montreal Steak Seasoning into both sides of the chops, sprinkle with dried rosemary and saute them. When both sides are browned, add some apple cider, turn down the heat and let them simmer for a bit.

Really getting down to basics here, but this is a favorite of ours -

SARA MOULTON'S PORK SAUTE

2 tablespoons butter
1 tablespoon olive oil
4-5 pork cutlets, seasoned with s&p
Flour (or flour and cornmeal mixed)

Sauce:
1/2 cup liquid (wine, beer, orange juice, water, broth)
Sprinkle of your choice of herbs
Optional dash of mustard - if using orange juice
Optional brown sugar - if using orange juice

Coat the meat with flour right before cooking, not ahead.

Heat oil and butter in hot pan, just when the butter starts to turn color - brown the meat 3 minutes on each side and remove from pan and cover to keep warm and to continue cooking.

Whisk sauce ingredients into the pan until hot -
Whisk in 1 tablespoon butter or 2 tablespoons cream at last minute and pour over meat.