Boneless Pork Chop Recipes

Pork chops are readily available, buy them fresh or frozen, but always from a good vendor. As with all meats, any degraded quality can make one fall sick. Buy cuts according to the recipe, so it becomes easier to cook and serve. Cooking pork chops includes grilling, baking, or just a plain fry, and being boneless your meat will cook faster and you won't have to wait too long to enjoy a good meal.

Ingredients:

• Boneless (thin slices) pork chops, 1 pound
• All-purpose flour, ½ cup
• Vegetable oil, ½ cup
• Black and white pepper, 1 teaspoon,
• Salt to taste

Preparation:
Rub pepper and salt into the pork slices, set them aside. Heat oil in a rounded pan, and dredge pork slice in dry flour. Fry them in batches. Drain on paper towels and serve hot.

Ingredients:

• Boneless pork chops, 6 ounces cuts
• Soy sauce, 3 tablespoons
• Dry sherry, 3 teaspoons
• 4 garlic cloves (minced)
• Apple juice, ½ cup
• Honey, ½ cup
• Salt, a pinch

Preparation:
Prepare the marinate in a small bowl by mixing all the ingredients except the boneless pork cuts. Using a sharp knife, mark a few shallow cuts to the pork chops. In a flat tray, coat all the chops with the marinade, coating it well from all sides. Refrigerate between four hours to overnight. Prepare the grill, and place the chops on it. Turn over each piece until done.

Ingredients:

• Boneless pork chops, 6 cuts
• Condensed cream of mushroom soup,10 ounces
• Finely chopped large onion, 2
• Thinly sliced potatoes, 3 cups

• Garlic powder, ½ teaspoon
• Milk, 1 cup
• Butter, 2 tablespoons
• Salt and pepper, to taste

Preparation:
Make a few shallow cuts to the pork chops, and rub with salt, pepper, and garlic powder. Melt one tablespoon butter in a heavy skillet and brown the pork chops on both the sides. Remove it from the skillet, add onions and sauté them until golden brown. In a separate bowl, mix the condensed mushroom soup and milk.

Pour the mixture over the pork chops. Stir well. Grease a baking dish with some butter, and arrange the sliced potatoes evenly in it. Place the chops and soup over it. Bake in a preheated oven to 350 ºF, covered for the first half an hour and then uncovered, until pork chops are tender.

Ingredients:

• Boneless pork chops, ½ pound (cut into thin julienne strips)
• Coarsely chopped water chestnuts, 4 ounces
• Sliced mushrooms, 4 ounces

• Sliced green of scallions, 2
• Oyster sauce, 1 tablespoon
• Dry sherry, ½ tablespoon
• Rice vinegar, ½ teaspoon

• Brown sugar, ½ teaspoon
• Soy sauce, ½ teaspoon
• Cornstarch, 1 teaspoon
• Sesame oil, ½ teaspoon
• Canola oil, 2 teaspoon
• 1 garlic clove (minced)
• Minced ginger, ½ tablespoon
• Coarsely chopped bamboo shoots, 4 ounces
• Lettuce, leaves separated, 1 head

Preparation:
In a small bowl, prepare the sauce by combining the oyster sauce, rice vinegar, dry sherry, cornstarch, brown sugar, soy sauce, and sesame oil. Heat half of the canola oil in a heavy skillet, add the pork, sauté it stirring constantly for five minutes. Transfer it to a plate and set aside.

One can use a new skillet or wipe out the pan. Add the remaining oil in the pan, add minced ginger and garlic, sauté for a minute and add mushrooms; cook them until softened. Add the pork along with the sauce, bring to a boil, and simmer until sauce begins to thicken. Sprinkle the sliced scallions, and wrap small portions in lettuce leaves.