R. B. QUINN - CHEATER BBQ
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.
