What to do with thin sliced pork chops.
Despite my atrempts to talk to her about it, my wife keeps buying those cheap thin cut boneless pork loin chops from the grocery store. They're just sooo prone to drying out, even when I brine/dry brine them. The only thing they seem to be good for is katsu, but that's a lot of work and obviously quite high calorie.
Any ideas?
EDIT: Okay people, I'm explicitly trying to avoid breading and frying them. Also, I've tried pan seared before. By the time they get any real color on even one side they're already dry. Finally, these are loin, so minimal fat and no connective tissue makes braising extremely difficult.