Hi,

Here is a recipe with photos from the community kitchen I attended:
http://chowtimes.com/2007/01/szechuan_pork_chop.html

Enjoy
Suanne

Steve Wertz wrote:
>
>
> > Here is a recipe with photos from the community kitchen I attended:
> > http://chowtimes.com/2007/01/szechuan_pork_chop.html
>
> 1/2", pounded pork chops seared in a frying pan and then into the
> oven for 20-30 minutes (at unspecified temperature) is a recipe
> for overdone pork chops.

When I do thin chops, I use a dry rub of salt, pepper, garlic powder,
oregano and chopped fresh mint. I sear them for about a minute and a half
per side ... 3 minutes total. They are done.