(A note about “Spotlight Ingredients”… Sunday is my favorite day of the week to cook. I’ll grill, broil, saute or bake the entire spotlight ingredient. That means that I could have a pork roast in the slow cooker or I could be frying a large quantity of pork chops. Whatever it may be, I will cook it all at once and then immediately reserve portions for the next two nights. To some people it may sound like leftovers, but it really is not when you consider you’ve just cooked the base for making three entirely different recipes in the following days.)
You’ll see that pork chops are cut and packaged in a variety of ways at the grocery store. Some will have the bone in, some will be boneless. Some will be thin, others will be thick. It’s important to consider your recipe based on the type of pork chop you are using. Thick pork chops need to cook longer and are great for stuffing with spinach, cheese and sun-dried tomatoes. Thin pork chops are great breaded and fried.
When I find them on sale, I’ll stock up and plan my recipes for the week. When I get home I’ll open the chops and cook them all at once. Just rub them with olive oil, salt and pepper. Grill over high heat 4 minutes each side or until medium well. Set aside and cover with foil as the pork rests for 10 minutes. Then save a portion for recipes like Cuban Sandwiches.