Pound them into paillards. Place a boneless chop between two layers of plastic wrap and pound with a meat tenderizer or heavy saucepan until it's 1/4 inch thick. Repeat with three more pieces of meat and then lay them in a baking dish with 1/4 cup each of balsamic vinegar and olive oil. Refrigerate for 15 minutes; then season with salt and pepper, and grill over medium-high heat. It shouldn't take more than a minute on each side for the pork to be cooked through and browned.
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