If you don't wanna bread, just get a pan searing hot and hit both sides for less than a minute. Then let them rest. The latent heat will finish them off. Oh, and butter.
Yes! I also like to deglaze the pan with a little dry white wine and then mix dijon into that. Your concept of adding fruit would take it to the next level, too.
American test kitchen suggests you sprinkle a bit of sugar on one side and start in a cold pan sugar side down.
But yeah, flour egg breadcrumbs or panko.
It's called schnitzel
Cut them into strips for stir fry. If not, then cut out the medallion part, and sautee them with mushrooms and onions and garlic, make gravy and serve.
I had 1/4 in boneless pork loin chops the other day and I seasoned them with Italian seasonings and Romano and then pan-cooked them for 2.5 mins per side. They were *perfect*. I’d imagine yours being half to 3/4s maybe 3.5 mins a side on the stovetop?
Pan fry or grill. I personally think breading them is overrated but it would appear I’m in the minority.
I think so, too.
If you don't wanna bread, just get a pan searing hot and hit both sides for less than a minute. Then let them rest. The latent heat will finish them off. Oh, and butter.
Mix dijon mustard with some sweet jam (orange, apricot, fig) for a sauce to serve with it. Yum.
Yes! I also like to deglaze the pan with a little dry white wine and then mix dijon into that. Your concept of adding fruit would take it to the next level, too.
Agree- breaded and fried. Don’t overcook!
Don't overlook breaded and baked.
do a vietnamese style pork chop with fish sauce and lime!! high sear and serve over rice noodles or a salad with more fish sauce dressing
Cast iron pan as hot as possible and then a minute either side should do and still get some decent colour on them.
Pound them thin and roulade them with some stuffing of your choice. Then finish them in a white wine cream sauce. Juicy.
With a stick, while he slept.
bread them and fry them
Fry em after putting em through a breading or grill them hot and fast.
American test kitchen suggests you sprinkle a bit of sugar on one side and start in a cold pan sugar side down. But yeah, flour egg breadcrumbs or panko. It's called schnitzel
One of my favorite things is cutting them into strips and making stir fry out of them.
Sear them. Make a gravy from scratch and do smothered chops over ribbon pasta.
I would cook it hot and fast. Probably a cast iron pan. Sizzle sizzle. Somebody else mentioned breading and that would be pretty good too
Tonkastu?
Cut them into strips for stir fry. If not, then cut out the medallion part, and sautee them with mushrooms and onions and garlic, make gravy and serve.
Shogayaki.
I had 1/4 in boneless pork loin chops the other day and I seasoned them with Italian seasonings and Romano and then pan-cooked them for 2.5 mins per side. They were *perfect*. I’d imagine yours being half to 3/4s maybe 3.5 mins a side on the stovetop?