Thin Chops Call for Different Handling
Thick, meaty pork chops cook in much the same way as a steak, requiring a balance of heat and time so their outside isn't charred or overdone before the middle is properly cooked. The opposite is true with thin-cut breakfast pork chops: They cook so quickly, it's difficult to get a nice sear on the outside. Your best bests are quick, hot cooking on the grill or in a skillet, or - conversely - a slow simmer, which leaves them meltingly tender.
Coat thin pork chops with spicy barbecue sauce or a dry rub consisting of salt and pepper with herbs such as rosemary or sage. Place the chops on a hot grill and cook each side for approximately two to three minutes, or until the outside is brown and the inside is slightly pink. Let the chops rest for three minutes, and then serve immediately.
Braise thin pork chops slowly for tender, succulent meat. Season the meat with salt and pepper. Coat a heavy skillet or frying pan with vegetable or olive oil, and then heat the oil and brown both sides of the pork chops. Pour in a small amount of liquid such as apple cider, tomato paste or wine and cover the pan tightly so the liquid doesn't evaporate. Simmer the chops on low heat for an hour or so, until they pass "done" and reach a fork-tender, pot roast texture.
Prepare to saute thin pork chops by heating a small amount of oil in a skillet or frying pan. Add sliced onions and cook them for about 20 minutes, or until the onions are golden brown. Remove the onions from the pan and keep them warm. Sprinkle the pork chops with salt and pepper, and then place the chops in the hot oil and cook them for three to five minutes, or until they are brown on both sides and the inside of the meat displays only a hint of pink. Transfer the chops to a plate and cover them with the sauteed onions. Let the meat rest for three minutes, and then serve.
M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.