What to do with a couple pork chops?

I've got two defrosting, they're thick, and I just don't feel like doing the usual "pork chop" thing with them.

I was thinking of cutting them up and using the pork for something else, but what?

I'd rather not have to go out and get stuff, so it'd have to be done with stuff on hand.

My first thought was a stir fry, but I don't have enough stir fry type veggies.

Got potatos, though, and onion. And usual pantry stuff.

How could I turn this into some good bbq pork sort of thing (without an actual bbq, but using bbq sauce)?

I was thinking of adapting the crock pot recipe in another thread, the one with chicken and stuffing and soup mix. I bet that'd work well, it's the other white meat after all.

What do you think?

I thought that crock pot recipe sounded good too. I think it will be great with pork.

I'm cooking mine with sauerkraut, white wine and apples. I'm just browning them and throwing them in the oven. I'll serve them with some gnocchi and a green salad

Easy to cut in half

4 pork chops
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons unbleached flour
1 1/2 tablespoons olive oil
4 small onions, thinly sliced
1/2 cup beer
1/2 cup hot beef broth
1 teaspoon cornstarch

Season pork chops with salt and pepper; coat with flour. Heat oil in a
heavy frying pan. Add pork chops; fry for 3 minutes on each side. Add
onions; cook for another 5 minutes, turning chops once. Pour in beer and
beef broth; cover and simmer 15 minutes. Remove pork chops to a preheated
platter. Season sauce to taste. Blend cornstarch with a small amount of
cold water. Stir into sauce and cook until thick and bubbly. Pour over
pork chops.

I'm really getting hungry now

...in NYC is the genesis of my favorite pork chop recipe, which can be adapted to a little or a lot of pork.

Melt some butter in a fry pan, add a drizzle of olive oil, some sliced garlic, and some rosemary dried or fresh. Brown your pork chops. Then dump in some canned tomatoes and a handful of parsley. Cover and simmer 'til very tender.

Cook some spaghetti noodles. Remove tender pork chops and set aside. Mix drained spaghetti noodles with all the pan juices, a lump of butter and a cup of grated parmesan cheese. Pour the noodly mixture onto a platter, put the chops on top. Eat.

It's even better the second day.

I always do pork in my meat gravy/ sauce letting it simmer on low until the pork just falls apart and becomes part of the sauce. If Im not doing a full meat sauce I do it exactly how you just described minus the cheese and butter, add a drizzle of evoo after the canned tomatoes.. and if Ive got basil, I add it, if not parsely works.. it is so freaking good.

The smell of this cooking makes grown men swoon.

I'll have to try that next time

making for dinner Sunday? :9

threw some fresh spinach into the mix. It was delicious! I'm looking forward to the leftovers!

then dredge them in chopped pecans. Bake at 325 deg. (never go above 350 if you're using nuts--otherwise they'll scorch) until they are done--the thickness of the chop will determine the cooking time. Easy and yummy.

My Thai friend gave me the best egg roll recipe, but when I make them, I usually make about 100 of them since it;s such a M E S S to make them:)

My boys would come home from school and beg me for egg rolls from the freezer..

They are easy to do , but such a messy kitchen..

Basically:

pork..pressure cooked and shredded ( I used the country ribs..they're like long porkchops where I buy them)

baby bok choy, sprouts, cabbage, chinese cabbage, shredded carrots, green onions slivered

stir fry and drain on paper towel lined colander

mix with the shredded pork in a HUMONGOUS bowl

roll egg rols ...for DAYS..(it just seems like days)

quick fry them to "set" the seals...let cool and freeze.. Thaw a bit and then deep fry and drain..

cocktail sauce and HOT HOT mustard..and you've got some YUMMMMMY egg rolls :)

no seasoning for the filling? just salt and pepper?

They are time consuming to make, I haven't made any for a very long time.