Thin Cut Boneless Pork Chops

This recipe was sent to me from Chef Tom.  It looked so good that I had to give it a try.  It turned out to be just as good as it looks.  The blends of the garlic, soy and herbs are perfect.  There were two changes that I made.  One was to change the lime juice to lemon, but that change was made due my being out of lime juice.  The lemon worked perfectly.   The second change was the marinade time.  I ended up cooking it the next day so it actually marinaded for about 24 hours.  All-in-all, this was one of the best pork chops I've had in a long time.  So, below is the email sent to me by Chef Tom.


(Chef Tom) "The supermarket had an amazing sale on these thin boneless pork chops. I like pork, but usually make thick cut chops or pork loin, etc. I tried a variation of a chicken recipe I make and it actually came out pretty good."


2 cloves garlic, minced
1/2 teaspoon kosher salt
2 Tablespoons spicy brown mustard
1 tablespoon low sodium soy sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 Tablespoons lime juice
1/4 cup extra virgin olive oil
6 thin cut pork loin chops (with or without bone)
non-stick cooking spray

In a small bowl, combine the first 8 ingredients. Then, using a whisk, slowly drizzle in the oil to emulsify.
Brush each pork chop on both sides with the marinade. Place them on a plate in the refrigerator and let it marinate for at least 1 hour.
Heat a grill pan or a large non-stick skillet over medium-high heat. Spray with non-stick cooking spray, then add the pork chops. Cook for 2-3 minutes on each side. Be careful not to let it burn.
Serves 4-6

Chef Tom Cooks - Recipe Blog