because they are so lean- i like to brine my pork chops...1/2 cup coarse sea salt, 1/2 sugar (i like brown)...i boil them in a couple of quarts of water- and add some aromatics (orange peels, cloves, bay leaves). make sure you cool off the brining liquid- then add your pork chops and leave over night...if you get tired of regular pork chops- just chop them up and make kabobs...slice really thin and make korean bbq.

I love to pound them nice & thin then bread & fry them. Serve with sweet potatoes & some fresh green beans sprinkled with a little feta yummy !

We were in the same boat last year. I ground the chops in the food processor and used them in meatballs, meatloaf, and meat sauce. I also sliced them thinly and used them in stir-fries.

My mother uses pork loin to make bbq shredded pork. She does it in the crock pot too and it works great. Although, brining it for a little while first might be a good idea.

It's a pork chop dinner recipe, but it's a little unique so it may be a nice change of pace:

Season pork chops, then coat them with sesame seeds on both sides and sear in a hot pan. Finish to desired doneness in the oven.

Serve over mashed sweet potato with steamed brocolli.

I like to season them with lemon pepper and a little garlic salt, fry them in a pan with butter and a little olive oil. Set aside and cover to keep warm. Add a little more butter, saute mushrooms, add a little white wine to deglaze pan, add whipping cream and let simmer to create a nice cream sauce. Pour mushroom creme sauce over the pork and serve with mashed potatoes and your favorite vegetable. Excellent with green beans or asparagus. It's quick, easy and delish!

Actually I used a good recipe from Levi Root's Spice it up cookbook with boneless pork loin streaks last night - Coconut & Vanilla Pork Loin chops.

Sear them in a frying pan until brown then set aside. Fry onion, ginger, garlic and chillies in a pan until tender, add coconut cream and 1 stick of vanilla, then return the meat to the pan until cooked. The coconut and vanilla was an unusual combination but actually worked well with the pork's own sweetness, and the meat itself was not dry from being cooked in the cream.

Pound them thin, and use them in any recipe that calls for chicken, turkey or pork cutlets. You can also use the cutlets to make sandwiches.

Cuban sandwiches!

Add lemon juice and garlic salt, fry with little olive oil and you're done.

I am a big fan of this recipe for Vietnamese Caramelized Pork. Quick and easy - comes together in the time it takes the rice to cook.

This is my favorite way to eat pork chops: http://modernmealsfortwo.com/2011/09/14/proscuitto-pepper-pork-chops/

Souvlaki! Cut it into cubes, marinate for an hour-ish in lemon, olive oil, garlic, oregano, dill or mint if you want. Thread onto skewers with onion and red pepper and grill, basted with the leftover marinade. Serve on rice with tzatziki and a nice greek salad.

I use tenderloin for slow cooker pulled pork and it turns out awesome.

I've also used it for slow cooker asian pork:
http://www.realsimple.com/food-recipes/browse-all-recipes/sweet-spicy-asian-pork-shoulder-00000000028082/index.html

And the Kitchn's Asian Cabbage Rolls:
http://www.thekitchn.com/thekitchn/main-dish/recipe-asian-cabbage-rolls-with-spicy-pork-137820

AT should take out the line in the comment instructions "URLs will be comverted to links"... since they aren't.

I use tenderloin for slow cooker pulled pork and it turns out awesome.

I've also used it for slow cooker asian pork, and the Kitchn's Asian Cabbage Rolls.

make a dijon wet-rub (dijon mustard, salt + pepper, thyme or whatever herb you like) and coat the pork then wrap with bacon or prosciutto. sear in a pan on the stove, then finish cooking in the oven. make a white wine & dijon sauce in the same pan while the pork is resting & serve with whatever veg. side you like (we went with roasted smashed potatoes) - so good!

If you have a pig I assume you also have a lot of ground pork. I'd slice up for stir frys. And trust me, they won't last long....

We freeze the chops for nights when we suddenly find ourselves without a meal plan. (I've also used them for stir-fry.)

I pan sear them for 4-8 minutes per side (depending on thickness) and then add a little chicken stock until they reach the proper temp. While they're resting, I add a little more stock (if needed) to deglaze, then add a little minced garlic and whole grain mustard for a tasty sauce. Just season with salt and pepper to taste. Simple and tasty.

I pan sear them for 4-8 minutes per side (depending on thickness) and then add a little chicken stock until they reach the proper temp. While they're resting, I add a little more stock (if needed) to deglaze, then add a little minced garlic and whole grain mustard for a tasty sauce. Just season with salt and pepper to taste. Simple and tasty.

I like to make pork chop burritos. Slice them thin and season with salt, pepper cumin, chill powder, onion powder and garlic powder , Saute in a bit of butter until almost done the add a can of any kind of tomatoes(I like crushed) A can of green chilies and some jalapenos if you want it spicy. Season with all the same spices.Then add about a cup of water and simmer for about 30 min. Serve in flour tortillas roll them up and pour some of the liquid on top then shredded cheese. Top with sour cream and salsa.