Leftover Pork Chops Can Be Great The Next Day
We had some leftover grilled boneless 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.
Since the meat was already cooked, all I had to do was reheat it. I had several choices but opted for the easiest by using my microwave. I can just hear the purists out there saying, “You used a microwave? What’s wrong with you? Don’t you know a good cook doesn’t use a microwave?”
Well my answer to those of you who think that way is NO. I have no problem using a microwave for reheating cooked food, defrosting stuff, making popcorn and a whole bunch of other helpful, timesaving chores.
I’m not one for cooking whole meals in a “nuker,” and usually cook everything on the stove, in the oven or on a grill, but if the microwave fits the use it was intended for, so be it. In fact, with two young kids, I don’t know how I would get by without one.
I suppose I could just as easily reheated the meat in the oven or sliced it and reheated the pork in the sauce. These are great alternatives but we were looking for speed and efficiency this night so we just popped the pork into the “radiation machine” and heated it up in less than 30 seconds.
By the way, I would be happy to hear your arguments for and against the use of microwaves in the reply section below. Please just keep it civil.
The Sauce – A Tarragon Red Currant Jelly Sauce
Sauce is my thing. I love to make sauces for all my meals. No matter how great you cook something, everyone always comments on the sauce. And if you overcook something or cook it badly, it is easy to hide your mistakes with a good sauce. The trick is to have the right ingredients. Typically, this calls for a good stock reduction or demi-glace.
Here’s the sauce I whipped up before reheating in the nuker.