What is a good recipe for boneless skinless pork chops?? They are thinly sliced..

4 pork chops, 3 garlic cloves, minced 2 tablespoons dried oregano 1/4 teaspoon ground black pepper 1 lemon, juice of 2 tablespoons olive oil Place lemon juice, olive oil, garlic, black pepper and oregano in a plastic food storage bag and mix well. Use a sharp knife and make several small slits into the pork chops before adding them to the marinade mixture. Marinate for at least one hour, mixing occasionally. (Two hours is ideal at room temperature). Barbecue or grill in the usual manner, using the marinade to brush on while cooking.

my fav is shake and bake cook only about 20 minutes so they don't get dried out. funny about the skinless part.:)

I marinate the porkchops in Italian Dressing and then grill it.

Stuffed Pork Chops with Beer-Glazed Onions Ingredients: 4 bone-in rib pork chops* 4 slices hickory smoked or peppered bacon 4 ounces Fontina or white Cheddar cheese, grated (1 cup) salt and pepper Beer-glazed Onions, for stuffing (recipe follows) Prep: Cook bacon in skillet or on griddle over medium high heat until crispy. Drain bacon on paper towels, crumble and add to onion mixture. Stir in cheese, set aside. Prepare pork chops for stuffing by inserting sharp paring or boning knife through side of each chop until tip touches bone. Carefully cut opening to width of about 1 inch. Swing knife tip through chop to create pocket, being careful not to widen opening. Turn knife and swing blade in opposite direction to make finished pocket as large as possible. Divide onion mixture among 4 chops (about 1/4 cup stuffing for each). Carefully stuff the mixture into the center of each chop. Season both sides of chops with salt and pepper. Preheat grill to 400 to 450 degrees F. Spray chops lightly with cooking spray, place on hot grill. Cover; cook for 8 minutes per side or until internal temperature reaches 160 degrees F using an instant-read thermometer. Remove from grill, cover with foil and let rest for 5 minutes. Beer-glazed Onions Ingredients: 1 medium onion, peeled and chopped (about 1 cup) 1 tablespoon oil 1 tablespoon brown sugar 1/3 cup beer** Prep: In medium skillet, cook and stir onion in oil until onion is translucent, about 7 minutes. Stir in brown sugar, cook for 2 minutes to caramelize. Stir in beer, simmer for 5 minutes or until there is no liquid. Remove from heat, cool slightly. *The unbroken eye of meat in a bone-in rib chop makes it an ideal chop for stuffing. The rib bone also acts as a helpful guide when cutting the pocket into the chop. **Substitute white wine, if desired. Serving Suggestions: A simple, but flavorful stuffing is a great way to keep chops ultra moist and flavorful while grilling. This stuffing delivers an intense trio of tastes by combining sautéed bacon, Fontina cheese and meltingly tender beer-glazed onions.

good catch kimama! pork chops are always skinless...hehehe