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pork chops
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I've just defrosted a pack of pork chops but I've got 2 leftover and not sure what to do with them. Ideally I'd like to cook them so they can go back in the freezer (I've got the next few dinners planned already). If all else fails I shall grill them tonight and stick them in my H sandwiches over the next couple of days- who needs a dog for leftovers
Any ideas?0 -
Hi Zsa Zsa,
I would grill them, then freeze. When you come to eat them, defrost and reheat gently and serve with gravy or a mustard and cream sauce. These threads should give you some ideas:
pork chops
Leftover roast pork - suggestions please (I know it's not roast pork but you can treat it in the same way)
I'll add your thread to the first link later to keep the suggestions together.
Pink0 -
Great, thank you. Think i'll stick them in the slow cooker tomorrow with some other odds and ends then freeze the results.
Thank you0 -
I'd cut them into long thin strips and use them in a pork stir fry with lots of veg. Two decent sized chops can feed four that way.Val.0
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Try this ...
PORK IN CIDER
I reckon that this recipe is little short of perfect. It uses just a few cheap, simple and readily available ingredients. It is easy to do. The long, slow cooking in the alcohol will tenderise even the toughest meat. I deliberately tested this recipe with the cheapest supermarket economy brand pork chops I could find and, as I lifted them out the dish, the bones fell out of the meat, it was so tender. It won’t burn to a crisp, if you leave it in the oven for few minutes too long. It even makes its own apple sauce. The gravy, made from the cooking juices, goes with the dish perfectly and also means that absolutely nothing is wasted. And there could even be some cider left over to drink with it. You can also make a luxury version with good quality pork, real “scrumpy” cider and cream.
Serves 2
INGREDIENTS
250ml of cider
1 apple
1 onion
2 pork chops or steaks
2 heaped teaspoons of gravy granules or a stock cube
METHOD
Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces.
Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top of the onion. Artistically arrange the apple slices on top of the meat. Add the cider. Put the lid on the dish.
Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.
Remove the meat and apples.
Add the gravy granules or stock cube to the cider and onion left in the dish. Stir thoroughly.
ADDITIONS & ALTERNATIVES
Use proper “scrumpy” cider for preference, but any cheap cider (as long as it doesn’t have the word “white” in the name) will do.
Use a cooking apple for preference, but an eating apple will do.
Fry the meat in a tablespoon of oil for about 3 minutes on each side until brown first.
Add ½ a teaspoon of mixed herbs or 1 teaspoon of rosemary.
For a smooth gravy, if you have a food processor, put the cider and onion in it and blend it to the desired consistency. If you have a hand blender, put it in the cider and onion and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the onion through a sieve with the back of a spoon, or leave it lumpy.
Use either beef or chicken gravy granules or stock cube.
Use 250ml of single cream instead of the gravy granules or stock cube.
Serve with new or roasted potatoes and mixed vegetables, or mashed potatoes, or couscous or salad.The acquisition of wealth is no longer the driving force in my life.0 -
That sounds yummy. I added it to my every growing collection of recipes. Will definitely do this one next week!0
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Make some funky earings out of them,0
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