Place each chop between two sheets of wax paper. With a meat mallet or a rolling pin, pound the chop until it flattens and thins out. The ideal thickness is between ½ inch (1. 2 cm) and ¼ inch (0. 6 cm).
Marinate your pork chops ahead of baking them if you are following a recipe that calls for a marinade, or you like extra flavor with your pork. You can marinade pork in barbecue sauce, teriyaki, citrus, oils and vinegars and even salad dressing.
Add a bit of butter to the oil if you want the outsides of the chops to brown well.
Finish the chops off in the oven if you are sautèing particularly thick pork chops. After browning them on each side, let them cook off in a hot oven until they are done.
