Boneless Loin Pork chops Help needed

[myrnas]

I sent my husband to Costco to get a Pork Loin. He came home with a package of 10, two inch thick, boneless pork chops. I would love some Ideas for cooking them. I need to do them without carbs if possible. Any ideas would be great. Thanks in advance.

[yorkshirepud]

Here are two of my favorites (btw, I buy the same pork loin chops from Costco - VERY GOOD!!!!). I find the best way to cook is to sear them for 2 mins each side and then bake at 425 for approx. 15 minutes.

http://www.epicurious.com/run/recipe/view?id=109015&kw=honey+and+hoisin&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&keyword=honey+and+hoisin - I sear and bake this one

http://community.cookinglight.com/showthread.php?s=&threadid=54670&highlight=APRICOT+AND+CHICKEN - this is actually for chicken breasts, but I tried it on the loins and prefered it way better. Again, I sear and bake.

[yorkshirepud]

Here's my original review (http://community.cookinglight.com/showthread.php?s=&threadid=54189&highlight=honey+and+hoisin) of the first recipe I gave you. Others have tried and loved it also.

[Chocolate Rose]

I very very rarely cook pork chops as actual chops. I usually thinly slice them and use them in all kinds of recipes including stir fries. I also marinate the sliced meat and grill. And, I use them for anything that calls for pork tenderloin.

[myrnas]

Thanks so much yorkshirepud. The searing and baking is just what I needed to know. I like to marinate with equal parts soy and lemon juice with grated ginger and garlic. Do you think that would work. We are both trying to do Atkins and sweet additions make our carb counts go up a lot. I am not saying that I won't use some things that are sweet, just trying to keep from using too much. I have always respected your ideas on this site, so, am the more appreciative of your input. Thanks again.

[yorkshirepud]

myrnas, first off, thank you for your kind words! :)

You're marinade sounds great. Nice and simple which is sometimes, the only way to go!

If you're into Asian inspired dishes, I think you'll really enjoy the Korean Pork Tenderloin recipe. You could make the necessary adjustments to the marinade to make enough for the amount of pork you'd be using. Here's a link (http://community.cookinglight.com/showthread.php?s=&threadid=44150&highlight=korean+and+tenderloin) to it. I never bother with the sugar myself so that will help with your concerns about added sugar. This really is a great pork dish!!!! For the crushed red pepper, I always use my garlic pepper sauce (it's an asian one). I just squeeze some into the marinade (DH and I are hot mouths).