There are times when one must confront one's fears.
Now I have always loved bacon, sausage, and various Asian preparations using ground pork. But solid slabs of pork - tenderloin, chops, roasts, et al. - have invariably caused a level of gastrointestinal distress that I'll refrain from describing to you...
But a sale of Stew's "naked" pork chops made me think it might, just might, be time to give it another try.
I took one fairly thin boneless chop, trimmed the fat, and butterflied it... then separated the two halves. I then pounded the two pieces fairly thin (next time, thinner!), and then followed my usual schnitzel procedure...
http://www.thisoldchef.com/blog.html/schnitzel_redux_sandy_be_damned/
In the meantime, I melted some butter, added lemon zest and chopped capers, and set that aside. I melted a bit of butter in some EVOO, got it hot but not smoking, added the pork, cooked about 3 minutes a side... removed them... deglazed with a spash of white wine... then added the lemon caper butter.
I served the pork on hot plates, topped with the sauce, alongside brown rice and my grandmother's cabbage salad...
http://www.thisoldchef.com/blog.html/cabbage_salad/
... along with some early season chives.
I'm happy to report that not only was it delicious, I had absolutely no... "distress..."
Maybe I've finally grown out of it!!!