I have NO Idea

  Ok I really do have a lot of ideas. Just not for these extremely thin pork chops we had bought. We try to always buy our meats in bulk, divide and freeze. Well we had bought a large package of center cut pork chops, divided them into portions and tossed them into the freezer. I did not realize just how thin they really were until I pulled out a pack yesterday to thaw. They were barely a 1/2 inch thick. Great I thought,what am I going to do with these??? I pondered this for most of the afternoon. I went through my cookbooks and all the recipes called for real normal sized chops. I went through the list I keep of all the recipes I log from my monthly magazines, same results; big chops on the bone. ON THE BONE? I barely had meat here! So I got to thinking, hey I pound out chicken breasts and pork chops for schnitzel, milanese and scaloppini, etc... You get the idea too, don't you? These babies don't need to be pounded since they're already thin. Then I remembered seeing a recipe for Parmesan Crusted Chicken with Sage Butter Sauce in  Cuisine At Home. Perfect, sage pairs well with pork. My sage is in need of a haicut anyway. Ok so Milanese style (panko crusted) pork chops it is!

  Get your breading station set up with flour, egg and panko bread crumbs. Panko are a type of Japanese bread crumbs that are much more coarse than regular bread crumbs, but I suppose you could use regular bread crumbs or even make your own. Make sure to season your flour. I even throw seasonings into my bread crumbs, here I used Emeril's Essence . Or you can even find the recipe for it here on Food Network. Set your oven to "warm' or 200 degrees. You'll see why later. Next dip your pork chop in the flour, then the egg and then the bread crumbs in that order. By flouring first the egg will have something to soak into which makes for more crunch.

  A little oil into the skillet and fry on medium heat for 3 - 5 minutes per side. Depending on how thin your pork chops are. When they are done put in a low 200 degree oven to stay warm while you make the sauce.

  Sage Butter Sauce

Makes about 1 cup 

Total tine: 20 minutes

3 Tbsp. minced shallot

1 Tbsp. unsalted butter

1/2 cup dry white wine

1/2 cup heavy cream (I only had half and half)

1/2 cup low-sodium chicken broth (I forgot to pull out and photo)

1 tsp. lemon juice (didn't have any fresh lemons on hand)

4 Tbsp. (1/2 stick) cold unsalted butter, cubed

1 - 2 tsp. minced fresh sage

 salt, white pepper, and cayenne to taste

Saute shallot in 1 Tbsp. butter in a small saucepan over medium heat just until soft, 2 - 3 minutes.

Add wine, cream, broth and lemon juice. Simmer until liquid is reduced by half, 8 - 10 minutes.

Whisk in remaining 4 Tbsp. butter, 1 Tbsp. at a time, stirring constantly. Do not add more butter until previous addition has melted completely.

Stir sage, salt, white pepper and cayenne into sauce.

This can be kept warm in a warm water bath (by pouring into glass measuring cup and sit that into a bowl of warm water).

  These were so wonderful I can not wait to try the Sage Butter Sauce on the Parmesan Crusted Chicken. My DH told me I could make this recipe once a month. He absolutely loved these and said "they were without a doubt the BSET pork chops he has ever had". He who usually never covers anything with gravy, not even his rice or potatoes. I almost hit the floor when he poured the sauce over his chops! We had ours with Jasmine rice (no that is not plain old white rice) and beautiful Broccoli tops. I will keep this recipe close by. If you have any other ideas for using this sauce, please let me know.

  Oh yea, and now I have no idea again, as to how am I going to follow up a delicious meal like this. I have pulled out cube steaks to thaw, but I don't see those as being as spectacular.

Michael and Carla