Thin cut pork loin chops are usually 5-6 inches in length and about 1/2 inch thick. I buy mine in a package of 4. For this recipe, I used a total of 8 thin cut pork loin chops. Cut the chops into three equal-sized pieces - just cut straight across the chop. Place one piece onto a wooden cutting board and use a meat mallet, or if you're like me, use a wooden rolling pin to gently pound out the chop until each piece has doubled in size and is about 1/4 inch thick. This both helps to speed up the cooking process and to tenderize the meat.
Please note: I did not trim away any of fat, because it adds flavour and keeps the pork moist.