What to Do With Leftover Pork Chops

August 8, 2006 6 Comments

What to Do With Leftover Pork Chops

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.

Red Currant Tarragon Brown Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1/2 cup

Red Currant Tarragon Brown Sauce


1-tablespoon butter

1 shallot, chopped fine

1/4 cup red wine

5 ounces demi-glace

2 tablespoons red currant jelly

½ tablespoon fresh tarragon, chopped fine

Pepper, to taste

How To Prepare At Home

1) Heat a medium sized saucepan over medium-high heat. Add the butter and then the chopped shallot. Let this cook until the shallot is translucent, about 2 minutes.

2) Remove the pan from the heat and deglaze with the red wine. Be careful not to burn yourself. Bring the pan back to the heat, lower it to medium and reduce the wine to an essence.

3) Just before all the wine has cooked off, add the demi-glace and again lower the heat and simmer the sauce for about 5 minutes.

4) Add the red currant jelly, fresh tarragon, pepper and keep reducing until the sauce is thick enough to coat a spoon.

5) If you cook it down too much (something I do a lot if I'm not paying attention) you can add a little extra wine or beef stock.

6) In restaurants, the chef will often add a pat or two of butter to give the sauce a little more flavor and some extra sheen. It also adds a bunch more calories, so I try not to indulge in this practice unless I'm having guests over.

7) When the sauce is at your desired thickness, taste and adjust seasonings then serve over the slices of pork and rice pilaf.

Last modified on Mon 14 July 2014 10:13 am

Comments (6)

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  1. becki says:

    God Bless The Microwave!!!! I have three kids and let me tell you the time and energy it saves!!! Just to warm things mind you, and defrost, I never cook meals in the microwave, but for the prep part, absolutely!!!!

  2. susan says:

    Hey,I have 3 kids that were raised that exact way(nuking to reheat, etc.) two are seniors and one is a junior. NONE of them GLOW!!! Who has the time to boil water on the stove,anyhow???LOL

  3. Alice says:

    I do not have a microwave in my home kitchen, but there is one in the RV and my hubby’s work truck and the garage and my office. 😉 As a culinary professional, microwaves are used in virtually all foodservice operations for exactly the same reasons you use one. I had one until my four babies grew up though! Now a cup of tea is made with an old fashion kettle.

  4. David says:

    Yes, microwave ovens are quick and easy. But…do some research! Just google “microwaved food” and see what comes up. Read enough to get a consensus. Also consider the source. If you trust the FDA (Food and Drug Administration” you’re more trusting than I am.

  5. Amanda says:

    Just some food for thought: Water a seed with nuked water and water a seed with UN-nuked water, the seed that was watered with the nuked water will NOT grow or will grow poorly. Try it.

  6. desiree says:

    yes the nuked water bit. Well if you are getting the majority of your nutrients from WATER, then it may be a bad idea. Since I eat lots of different foods, prepared all different ways, i don’t think a little microwaving is going to do any harm.

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