Reminiscing over their happy childhoods, Lelan and R.B. share a moment on the set.
R.B. got to be the lucky food segment guy on Nashville’s Channel 5 Talk of the Town with the effervescent Lelan Statom. It’s TOTT’s first time back on the air since the first of May flooding in Nashville. With a newsroom that had been under water, Channel Fivers worked out of halls, closets, corners. The place was electric. The show must go on and today at 11 it did.
Our Cheater Pounded Thin Grilled Pork Chops are paillards of pork loin or tenderloin with a simple lemony garlic butter wine piccata sauce whipped up in a jiff. The quarter-inch lean chops cook in about three minutes on a hot grill, are affordable, go with everything, are great for summer, kids love them, and for Sunday brunch you’ll take a pass on the bacon. So grill a pile.
Mindy surely can style a delightful beauty shot, don’t you think? See that tortilla press in the background? R.B. made a giant discovery when he pressed out a perfectly even paillard in it!
“Remember, the camera adds ten pounds.
- About 3 pounds thin cut pork chops or thinly cut pork loin cutlets.
- Olive oil
- Salt and pepper
- To flatten the loin into paillards, place slices one at a time on a large cutting board and cover with a layer of plastic wrap. Pound with a flat meat mallet or the bottom of a heavy saucepan until the paillards are about 1/4-inch thick.
- Season with salt and pepper and an optional drizzle of olive oil.
- Grill the meat over high heat about a couple minutes per side.
- Pile on a warm platter and serve. These may be grilled in advance.
- To re-warm, wrap in foil and place in a low oven.
- 2 lemons, thinly sliced
- Olive oil
- Salt to taste
- After grilling the pork chops, drizzle the lemon slices with olive oil and sprinkle with salt.
- Grill about 1 minute per side or until lightly charred.
- Scatter over the platter of pork chops (over chicken, too).
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 chicken bouillon cube, crushed
- 1/4 cup water
- 1/2 cup dry white wine
- 2 tablespoons lemon juice
- Chopped fresh parsley, optional
- Capers, optional
- Melt butter in a small skillet. Stir in garlic and cook over medium heat until softened, about 2 minutes.
- Stir in bouillon cube, water, wine, and lemon juice.
- Bring to a boil and reduce by half.
- Drizzle over warm meat and grilled lemons.
- Garnish with parsley and/or capers.