RECIPE # 4469 - GRILLED "FORK" CHOPS - Tuesday, May 11, 2010

RECIPE # 4469 - GRILLED "FORK" CHOPS - Tuesday, May 11, 2010

CREATED May 10, 2010



3 lbs thin cut pork chops or thin pork loin cutlets


Olive oil

Salt and pepper

To flatten the loin into paillards, place slices one at a time on a large cutting board and cover with a layer of plastic wrap.  Pound with a flat meat mallet or the bottom of a heavy saucepan until the paillards are about 1/4-inch thick.  Season with salt and pepper and an optional drizzle of olive oil.  Grill the meat over high heat about a couple minutes per side.  Pile on a warm platter and serve.  These may be grilled in advance.  To re-warm, wrap in foil and place in a low oven.

Here's a little Cheater Chef sauce to take your pork into classic Italian territory.

Piccata Sauce and Grilled Lemon Slices

2 lemons, thinly sliced

Olive oil

Salt to taste

After grilling the pork chops, drizzle the lemon slices with olive oil and sprinkle with salt.  Grill about 1 minute per side or until lightly charred.  Scatter over the platter of pork chops.  They're great over chicken, too.

1/4 c butter

2 cloves garlic, minced

1 chicken bouillon cube, crushed

1/4 c water

1/2 c dry white wine

2 T lemon juice

Chopped fresh parsley, optional

Capers, optional

Melt butter in a small skillet.  Stir in garlic and cook over medium heat until softened, about 2 minutes.  Stir in bouillon cube, water, wine, and lemon juice.  Bring to a boil and reduce by half.  Drizzle over the warm meat and grilled lemons.  Garnish with parsley and/or capers.