Monday, 7 July 2008

Leftover Pork Recipes


Cold pork, in the estimation of some persons, is better than when it is hot. Serve it in neatly cut slices for tea or luncheon at the second meal, then take stock of the remains and look to the future.

Roast-pork bones make an excellent brown stock, almost as rich as that of roast beef. Trim the scraps from the bones and consign them to the soup kettle. Cut with a keen knife all the fat from the meat that is not to be served cold. This fat rendered down makes as excellent dripping to sauce potatoes. Chop, and allow it to melt, strain, and set away in the refrigerator.

The tender white meat of pork makes a salad which tastes very much like chicken. Sometimes if one has a few bits of chicken left over, they may be combined with the pork, cut in neat cubes, and the fraud can scarcely be detected.
Pork makes excellent croquettes or is good sliced and reheated in a cup of its brown gravy.

It may be minced, enriched by a few spoonfuls of gravy, and poured on toast for breakfast. Cold ham has a multitude of uses as seen in these leftover pork recipes.
A few scraps may be converted into a delicious sandwich or gives an excellent flavor to a salad omelet or egg dish.
Even cold sausage has its uses, while a slice or two of cold broiled bacon put through a meat chopper and added to croquette mixtures provides an agreeable seasoning.

Enjoy these leftover pork recipe.

Ingredients

• 3 tablespoons olive oil.
• 4 thick cut boneless pork chops.
• 2 tablespoons dark brown sugar
• 1/2 teaspoon salt.1/2 teaspoon ground black pepper.
• 1/2 teaspoon dry mustard.
• 1 tablespoon fresh lemon juice.
• 1 (10 ounce) can tomato sauce.
• 1/4 cup water.

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a medium skillet over medium heat.
3. Place pork chops in the skillet and brown about 5 minutes on each side.
4. Remove from heat.
5. In a small bowl, mix brown sugar, salt, pepper, and dry mustard.
Arrange pork chops in a medium baking dish.
6. Sprinkle with lemon juice, season with brown sugar mixture, and cover with tomato sauce.
7. Pour water into the baking dish. Cover, and bake for one hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).

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