What can I do with 2 boneless pork chops, 1 inch thick?

Question

....new ideas- and grilling is out, its FREEZING here.

Answer 1

Slice them down the middlebutterflying to the bone. Fill with bacon lardons and blue cheese. Wrap in copa and coat in breadcrumbs. Brown on the stove then bake in the oven.

Answer 2

put the chops in a baking dish with 1/2 bottle italian salad dressing & bake at 350 f for 45 minutes to an hour.

or

butterfly the chops and stuff with 1/2 c chopped mushrooms, 1/2 c bread crumbs, 1 rib celery chopped, 1 small onion chopped, 1 egg (mix all stuffing ingredients together in a bowl first). salt & pepper & place in baking dish sprayed with non-stick spray. bake at 350 f for 45 minutes to 1 hour.

in both cases, if you have a meat thermometer, check to make sure internal temp reaches at least 160 f. for the stuffed chops, you must insert thermometer through meat into the center of the stuffing & make sure that reaches 160 f.

Answer 3

this is really yummy
Smothered Pork Chops
4 oz. bacon, diced (about 4 slices)

3 T. all-purpose flour

1 3/4 C. homemade chicken stock or canned low-sodium broth

1 T. vegetable oil

4 pork chops, 1/2-inch to 3/4-inch thick

1 t. kosher salt, divided

1 t. freshly ground pepper

2 medium onions, halved and then sliced thin

2 medium cloves garlic, minced

1 t. minced fresh thyme leaves

2 bay leaves

1 T. finely minced parsley leaves

Fry the bacon in a medium saucepan or skillet over medium heat until it is lightly browned and the fat is rendered, 6 to 7 minutes. Remove the browned bacon from the pan with a slotted spoon and set aside on a small plate. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, working out any lumps that may form. Continue stirring constantly, reaching into the edges of the pan, until the mixture is light brown, 4 to 5 minutes.


Add the chicken stock in a slow, steady stream while vigorously stirring with the wooden spoon. Once the stock is incorporated, you can stop stirring and reduce the heat to low to keep the sauce warm.

In a 12-inch skillet, heat the oil over high heat until it shimmers, which may take 2 to 3 minutes, depending on your stove. Meanwhile, pat the chops with paper towels until they are very dry - this is a crucial step that will allow a brown, delicious crust to form on the chops. Once the chops are dry, season both sides with half the salt and all the pepper. Place the chops in the pan in a single layer and cook until a deep brown crust forms, about 2 minutes on the first side (don't move the chops at all for at least a minute and a half, or you will tear off the crust).

Turn the chops over and cook for another 2 minutes. Remove the chops from the skillet and set aside on a plate.

Reduce the heat in the skillet that the chops were in to medium, and add the onions and remaining salt.

Cook, stirring frequently and scraping any browned bits off the bottom of the pan, until the onions begin to soften and brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Return the chops to the pan in a single layer, and cover each chop with onions.

Pour in the warm sauce, add the bay leaves, and cover with a tight-fitting lid. Reduce the heat to low and cook until the meat is tender, about 30 minutes.

Transfer the chops (leave the onions in the skillet) to a warmed plate and cover with foil. Increase the heat to medium high and, stirring frequently, cook until the sauce thickens to a gravy like consistency, 4 to 5 minutes. Stir in the parsley, and taste the sauce. Add more salt or pepper if needed. Cover each chop with a portion of the sauce, sprinkle with the reserved bacon and serve immediately with egg noodles, rice or mashed potatoes.

Serves 4

Source: Adapted from Cook's Illustrated

Answer 4

This is what I did last night, big hit with the family!

Thinly slice some potatoes.
Spread potatoes across a baking dish.
In a bowl, combine a can of mushroom soup and a can of cheese soup with some milk, mix well.
Place chops on top of potatoes.
Cover potatoes and chops with soup mixture.
Bake uncovered on 350 degrees for 45 minutes!

Answer 5

Place your chops in a reynolds baking bag. sprinkle with flour and season to taste put baby carrots and potatoes in the bag. bake in a 350 degree oven for two hours

Answer 6

You could cut them into strips and use them in stir-fry or even soft tacos. You could also make 'smoothered' porkchops with lots of mushrooms & onions. Yummy!

Answer 7

shake and bake?