Costco's current sale "pork loin top loin pork chops boneless". What to do with them?

A

anna_x

Well-known member
Pork is my downfall, unless it is a slow-cooked shoulder or butt. Everything else always comes out tough.

What can i do with this cut? The boneless chops are about 2 inches high.

 
Those are thick. You could pound them thin and make pork picatta or marsala.

You could marinate in a soy sauce/teriyaki kind of sauce and grill them. Or marinate in garlic, oil, herbs (rosemary, thyme) and grill. If you grill don't cook past medium/pinkish or they will be dry and tough.

 
Milk-braised pork loin.

Well that wasn't what I meant. It's what I'm making tomorrow.

Here:
Pork Chops Citron

1 tablespoon butter
1 tablespoon olive oil
2 pork chops, shoulder, fat on
Salt & pepper
1 shallot minced
1/4 c. white wine
1 tablespoon capers
1 triple branch thyme
zest of ½ lemon plus some juice

Season the chops with salt and pepper.

Heat the oil and butter in a sauté pan and cook the chops on medium high on both sides until brown and only partially cooked, about 2 minutes per side. When the chops are done, slide them onto a plate. Cover to keep warm.

Reduce heat to medium low and add the shallot to the pan and saute to soften, about 2 minutes. Increase heat to medium; deglaze the pan with the wine. Boil down to about 2 tablespoons.

Add the capers, thyme and lemon zest, cooking 1 minute. Add a squirt of lemon juice to taste. Check the seasonings. Dribble the sauce over the chops and serve.

 
My go-to for boneless pork loiin chops is this Rec: Pork Milanese, but I

seldom buy the thick or 2 inch chops now since I find pork loin these days to be so lean and the pork tends to be dry by the time the thicker cut chops are cooked. I used to buy the 2 inch chops then split them in half and pound them a bit (though not always as thin as this recipe calls for), then treat them with this Pork Milanese recipe. Or sometimes I will dip them in seasoned flour first (flour with salt and pepper added), then proceed with dipping in egg and the panko/parmesan mixture. Depends on my mood at the moment. This recipe also works well with boneless chicken breast.

Sometimes I vary the seasoning by adding some fine lemon zest to the panko/parmesan crumbs or a shake of dried herbs like Italian herbs or oregano.

Pork Milanese
Serves 6

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

Transfer the pork to plates and serve with lemon wedges.

Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-recipe-1916606

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-recipe-1916606

 
Wienerschnitzel!

Pound them flat between sheets of waxed paper. Use a heavy rubber plumber's mallet, not those toys the cookwares stores sell.

Waltz through the flour (translation of the Austrian description of this).
Dip in beaten egg.
Roll in crumbs to coat.

Let set on waxed paper sheets until you're ready to cook.

Cook in 1/2 inch oil (lard preferred for authentic Austria), until golden brown.

Serve with a green salad dressed with oil and vinegar (Authentic Austrian would be sunflower oil, lemon juice, cider vinegar, and sugar to taste), and twice-cooked Pommes Frites for a nice trip to Vienna.

Don't forget the Grüner Veltliner wine to accompany!

 
Brining the pork is a really good idea. Playing on the stuffed idea you could also

make a savory stuffing with herbs and bread for the stuffing. I think stuffed pork chops work well seared, then covered and baked.

 
I have not brined them. I've done this once and it works because of the BBQ. It is originally

a recipe for veal chop and includes a slice of tomato, seeded. You just have to be so careful not to overcook pork and with something in the middle, it helps a bit.

 
Revelations about center pork chops: tried weinerschnitzel, Milanesa, and brining.

First off, I got myself a plumber's mallet for just a few dollars. Knocked out a simple weinerschnitzel with some Bavarian spices. That clued me in to the advantges of beating the pork. (No jokes, guys). Next, i made Pat's Milanesa. Very tasty and I will make again. However, both of those were breaded and fried, so they may not be cooked often.
Next, I brined cut-in-half pieces for a few hours in a cider brine and finished with a maple-mustard sauce. I still have four pieces to try brined and on the grill tonight.
These were the first time I've NOT ended up with tough, dried out center pork loins. Thank you all for your great suggestions!

 
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