Dinner Tonight, Creative Leftovers Tomorrow! | The Daily Dish

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Dinner Tonight, Creative Leftovers Tomorrow!

1 Comment | Written on August 17, 2010 at 5:00 am , by

Mmm…there is nothing quite like the “Other White Meat.”  Pork is a versatile protein that is great for quick and easy meals.  Last year, I was named “America’s Next Pork Personality” and now they have opened up a brand new contest for all you pork fans out there!


This year celebrity chef, Melissa d’Arabian, and America’s pork producers are searching for the grill master with the greatest grilling groupies in the National Pork Board’s “Calling All Grillers with Groupies” contest. The winner will have a chance to cook alongside Melissa during the Food Network New York City Wine & Food Festival this October.


Simply submit a photograph along with a brief 50-word-or-less photo caption that explains or tells a story about how you enjoy spending time by the grill with your grilling groupies. But hurry!  Entries are due by August 31.  I hope to attend the festival and this event, so let’s make sure a Better Recipes reader is the winner!  Go for it!

All this pork talk started making me hungry, so I decided to whip up this super easy and unbelievably delicious pork chop recipe.  Three ingredients and you are done…what could be better?!


Americas Favorite Pork Chops

4 pork chops, 3/4-inch thick
3/4 cup Italian dressing
1 teaspoon Worcestershire sauce

Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time, until internal temperature on a thermometer reads 160 degrees F.
Serves 4.

Serve with broccoli spears and garlic mashed potatoes.

Calories: 184 calories Protein: 25 grams Fat: 10 grams Sodium: 140 milligrams Cholesterol: 60 milligrams Saturated Fat: 2 grams Carbohydrates: 1 grams

The only thing better than pork chops for dinner is the creative dishes you can make with leftovers the next day.  My favorite way to “clean out the fridge” is to make fried rice.  What I love about fried rice is that you can throw in just about any leftover vegetable and it’s good, so take a peek in your refrigerator and see what would work!


Pork Fried Rice

4 tablespoons peanut oil or to taste, divided

4 eggs, beaten

2 cups leftover cooked pork, cubed

1 8 oz. package sliced mushrooms

1 cup sliced green onion

1 cup frozen peas and carrots

4 cups leftover cooked rice, cooled

4 tablespoons soy sauce or to taste

2 teaspoons granulated sugar

Black pepper to taste

Heat 1 tablespoon oil in a large skillet or wok. Add eggs and stir until scrambled, remove from pan and set aside. Add 2 tablespoons oil to hot pan and stir in pork, mushrooms, green onion, peas and carrots. Saute for a few minutes, then add remaining oil to pan. Stir in cold rice, adding more oil if needed. Stir in soy sauce, sugar, and pepper to taste.  Return scrambled eggs to pan and enjoy!

One Response to “Dinner Tonight, Creative Leftovers Tomorrow!”

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