Leftover-pork-chop-recipes-easy, others may just see leftover pork, but we see a world of delicious possibilities. pork, known for its speedy cooking time and tender meat, is a great alternative to ham or beef tenderloin for a big family meal. the best part is that it can be prepared in so many different ways—from roasted on a sheet pan to smoked or slow-cooked, the renditions of pork are endless.. Barbecue sauce, kosher salt, plantains, cumin, white onion, bone-in ribeye (rib) pork chops and 2 more, pork isn't always the fastest thing to cook, so using up leftovers can result in quick pork-based dishes for weeknights. use fattier cuts, such as pork belly, sparingly to add loads of flavor without too many extra calories..
Make pork chop burrito bowls: tacos-cube leftover pork chops, add a can of black beans + whatever spices you like (i usually do garlic powder, paprika, salt, pepper, etc.). put in some corn tortillas with avocado or salsa/pico. pork chop sandwiches with mustard, leftover pork chops can be great the next day. we had some leftover pan roasted pork chops that needed to be used up and because of the heat i wanted to keep it simple. so, i thought a simple sauce served with rice pilaf and some grilled eggplant would work..
Use leftover pork for a variety of great recipes including shrimp-and-pork pan-fried noodles and bbq shredded pork and quinoa tacos., this fantastic pork chop suey recipe calls for fresh pork, but you can also make it with your roast pork leftovers. use bok choy, water chestnuts, bamboo shoots, mushrooms, and a bell pepper for the most classic chinese flavor. substitute broccoli for bok choy, if you prefer. serve it over white rice and you've got yourself a filling dinner..
These recipes are terrific choices for all types of leftover roast pork, including pork loin, pork tenderloin, pork shoulder roasts, and even pork chops.so go ahead, make a big pork roast on sunday, and use the leftovers to make these quick-and-easy weeknight meals., in a skillet, saute the onion, red pepper and celery in oil until crisp-tender. add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until carrots are tender.. Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. cook and stir until vegetables begin to soften, 3 to 4 minutes.