Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Thin Pork Chops?

Just picked up a hog from the processor this morning and apparently there was a mix up with the cut sheet.
Instead of getting 2 whole loins, we got the corresponding amount of 1/2" cut boneless chops.
Processor is a good guy, was apologetic, and knocked a few bucks off the processing fee.

A nice 2" thick pork chop is good eats, but if these weren't vacuumed sealed in 4-packs, I'd be tempted to just grind them and be done with it.

Any better use for these things?

Tenderize them a bit, dip in milk, coat with break crumbs, couple minutes a side in an oiled pan and have schnitzels!

marinate the thin ones and grill to just done...

Blackened pork chops, of various types, are a big hit at my house. Even with one picky kid.

I just use Cajun's Choice from the store.

Pork chop sandwich.

Hmmm, just reminded me of Pork Chop John's in Butte, Mt.
Great sammich!

Cant do it wrong.

Indiana-style loin sandwich? Never had the genuine thing, but sounds dang good.

https://en.wikipedia.org/wiki/Pork_tenderloin_sandwich

Batter and fry, make a sandwich.

Or throw in a crock pot with a big can of Nazi cabbage and tomatoes.

Let you in on a dirty little secret.

Pork tenderloin sammies ain't tenderloin.
It's pork steak( shoulder) that's ran through the tenderizer.

Honestly its better than tenderloin.
Without the bone and fat, what's tenderloin have to offer?
It gets dry fast, and not much taste.

Pork shoulder on the other hand has fat in it.
And is a tastier muscle.
Tenderizer it, and you have a superior piece of meat. Cheaper.

I'm a big fan of grilled pork shoulder steaks. Cook a lot of them, for the reasons you mentioned. Not all stores around here sell them, though.

I've never had a Hoosier sandwich. My friends who lived in Indiana, swear it's tenderloin. Looks like butterflied.

I've done plenty of schnitzel using venison or pork, with a cast iron pan. Always stays moist and tender.

Much appreciated, everyone.

I buy the buffalo chicken seasoning (like shake n bake) coat them and cook in the oven.

SPG, dust in flour, and into a hot greased cast iron skillet. You can pound them between plastic wrap and cook them in a minute.

They dry out fast.

That would do!

Little shredded lettuce, tomato, mayo and a slice of raw..........

3/4 inch thick of Walla Walla sweet onion and a gob of mustard and you got a sammich Jimbo,

W. Bill

Set aside a half hour and don't rush it.

Add a splash of water to pan, cover, and fry over low heat for 30 minutes. Adjust the heat so you have to add another splash every five minutes or so and flip the chops at the same time. Keep the routine going until the meat is pulling off the bone and tender. Deglaze the pan with another splash and pour over the chops.

Dammit!
I forgot the mustard!


Good catch.

i love bone-on thin ones, less than a half inch thick, grilled (of course)