Tenderloin pork chops can be cooked in a variety of ways and take very little time for the busy cook. A tenderloin chop, which is also called a tenderloin medallion, is made by slicing 1/4-inch to 1-inch thick chops from a tenderloin, or fillet roast. In many supermarkets, the butcher will be more than happy to cut the chops to your specifications when you purchase a tenderloin roast.
Simple Fried Tenderloin Chops
In a small, shallow dish, scramble 2 eggs. In a second small, shallow dish, measure 1 cup seasoned bread crumbs. Measure 2 tbsp. cooking oil into a heavy skillet and heat over medium-high heat. Dip the 1/2-inch tenderloin chops into the egg and then coat with breadcrumbs. Brown the chops on both sides in the hot oil. Turn the heat down to medium and cook the chops for 15 to 20 minutes longer or until a meat thermometer reads 160 F.
Bake in a Cooking Bag
Select a large cooking bag and place the open bag on a cookie sheet. Coat tenderloin chops with a seasoning mixture of equal parts pepper, paprika and garlic powder. Place the chops in a single layer in the bag and add 1/4 cup water. Seal the bag and cut three to four small slits in the top of the bag. Bake in a 350 F oven for 30 minutes. Remove from the oven and let stand for 10 minutes in the bag before opening.
Simple Slow Cooker Meal
Pour the contents of two 14.5-oz. cans of sauerkraut in the bottom of the slow cooker. Core and slice 1 Granny Smith apple into 1/4 inch slices and lay in a single layer on top of the sauerkraut. Lay 1-inch thick tenderloin chops in a single layer on top of the apples. Brush the top of the chops with mustard and sprinkle with fennel or caraway seeds. Cook on low for six to eight hours. Serve with fried potatoes or roasted potato wedges.
Tips on Tenderloin Chops
You can prepare tenderloin chops in the same ways that you cook regular pork chops. If you need a meal in a hurry, pound the tenderloin chops to less than 1/4-inch thickness. They will cook in a frying pan in approximately three to four minutes. If you don't have a meat mallet, use the bottom of a heavy saucepan or rolling pin to pound the chops.
Tags: single layer, 1-inch thick, chops single, chops single layer, chops with
