Over the years, there was a cut of pork chops called breakfast chops. They were thinly sliced so you could fry them up quickly for a country breakfast. There would be a few packages in the meat case because they were a specialty cut. Now in my part of the country it is the norm to see thinly cut chops in large packages filling the meat case. That way a butcher can get more servings per pound of meat. Meat has rapidly risen in price this fall because of food supply shortages.
I never mastered frying thin chops. Mine always turn out dry and tough so I avoided this type of cut. In my last shopping trip, I bought a whole pork loin that was cut in thin chops because they were on sale. I really didn’t have much choice. The package was broken up into meals and placed in the freezer. Lucky for me, I found a video on line that showed thin pork chops being braised in the oven. The cooking time was longer than frying but the chops looked tender and juicy. I gave it a try. I still had a small amount of barbeque sauce in my refrigerator so I brushed my chops with it before braising. They turned out tender and full of flavor.
Oven Braised Thin Cut Pork Chops
- Pre heat oven to 350 degrees.
- Prepare a baking sheet large enough for the amount of pork chops to be arranged in one layer, with a sheet of aluminum foil with the shiny side facing down. You will need a second sheet to place on top of chops to seal in steam.
- If you want to brown your chops first, oil and season them before browning them in a skillet. Then place them on the baking sheet. This will make a darker gravy. You don’t have to do this step. Barbeque sauce can also be brushed on chops for barbeque chops.
- Pour a small amount of water around the chops. This will steam the chops while cooking and make them tender. Place foil with shiny side out on the chops and seal the edges to keep the steam in.
- Bake for 45 minutes until done and desired tenderness. The juices from the chops in the pan can be used to make gravy in a small sauce pan.