thin pork chops

[night bite]

Looking for some help. There was a recipe on this site about a yr or so ago. Dont remeber the deatails but it was a marinade for thin pork chops. If I remeber there was alot of people that liked it. I know it is a shot in the dark but I would like to find it and couldn't find it on doing a search. Thanks

[Dark Cloud]

Could it be the one Deitz posted in this thread?

http://www.hotspotoutdoors.com/forum/ubbthreads.php/topics/2348538/pork_marinade_recipes#Post2348538

[night bite]

Yes that's it. The one dietz had from kdog. Thanks chops will be on the weber tonight

[Northlander]

I like the thinner chops in the crock pot. Just toss in a few cans of cream of muchroom soup or whatever sauce you like and set it and forget it. They come out nice and moist. No matter what I always get tuff chops on the grill if they are thin.

[Dark Cloud]

No matter what I always get tuff chops on the grill if they are thin.

I like to slice them thin, then pound them thinner. A nice marinade then a quick sear on a hot grill.

[Jim Almquist]

I always wonder why people want to burn up a nice piece of pork. We had normal thickness chops last night ( 1/2")and I did them 5 min. on one side and 3 on the other and they were perfect. They were on sale and we bought a big pack so later this week we will use this marinate cause it was one of the best I have used on chops.

This is the recipe from Kdog that Deitz was talking about:

Buy breakfast (thin) cut boneless pork chops. Marinade for a few hours in: 1/4 cup olive oil, 1/4 cup soy sauce,

2 t. mustard (dry or wet), 2 T. honey, 2. t. garlic powder, 1 t. fresh ground pepper. Throw on grill for maybe 2 minutes per side. ... Every time I've served this to guests, they've asked me for the recipe. It will work on any type of pork chop, but the thicker the chop, the longer you should let it marinade. One last thing - I poke each chop about 6 or 7 times on each side with a fork to allow the marinade to penetrate better. The marinade should be good for one "family package" of chops, however you will need to move the chops around some while marinading for even distribution.

[stoneeyes317]

Northlander:

If you don't mind an extra hour or 2 you could always brine those thin chops. That way you could cook those chops to 170+ and they should still be juicy. Just my ...

eyes317

[reinhard1]

i marinade just about everything before i grill. lot of pork now is "flavor enhanced" or injected to stay more moist. but when its thin that is not enough. good luck.

[fishinchicks]

New guidelines are to cook it to 145 degrees, then let it rest for 2-3 minutes. I always use a meat thermometer, then we don't have to deal with dry chops.

[BLACKJACK]

I make sure I have a knife by the grill so I can keep cutting samples off, then I can tell when they're done

Pork loins were on sale last week, so I bought, cut-up, and vacumn packed two of them, I ended up with 9 packages of pork steaks. I like to cut them fairly thick, 1/2-5/8 inch, even that thick, it doesn't take long on the gas grill. Those pork loins are pretty lean, easy to overcook.

Works great for a mid-week supper, take out the package Sunday night, its thawed by Tues or Wed, light gas grill, while its warming up, make salad/side dish, throw chops on grill, sprinkle with McCormack seasoning, done in 5-10 minutes. Start to finsish, I can have supper on the table in 35 minutes - just enough time for two beers!!!

In the winter, I can do the same thing with the George Foreman grill or the broiler.

May have to try that marinade recipe listed above, looks simple and good.

[reinhard1]

that knife by the grill is a permanent fixture at every use . good luck.

[eyeguy 54]

I buy the blade steaks instead of the chops. so much better, IMO. :>)

[reinhard1]

pork steaks or blade steaks as otherwise known from the pork butt are the best in my opinion also. good luck.

[eyeguy 54]

less from the wallet also :>)

[reinhard1]

i would have to say sam's club is consistantly the lowest so far. i shop all over and look for sales. butt's used to be dirt cheap but 2.28 to 2.48 seems like the norm even on sale. sam's is under 2 bucks most of the time. good luck.

[Pherris]

I pound them flater spread cream cheese on them. Add sautéed peppers, onions, and garlic. Roll them up and wrap with bacon hold together with tooth picks. Grill until done. This is one my pheasant recipes for the breasts that I have also done with chicken and venison. All VERY tasty.

Good Eating!!

[reinhard1]

this ones got some great possibilities!!!can already see variations of fillings. thanks for this great idea. good luck.

[TooTallTom]

Variations of meats, too, like Pherris said. And smoking or frying them would be worth trying...

[reinhard1]

this is what i mean when i say the people here on HSO have got hands on great ideas. good luck.