18 Delicious Leftover Pork Chop Recipes Creative

Got leftover pork chops and not sure what to do with them? You’re in luck! Our roundup of 18 Delicious Leftover Pork Chop Recipes is here to transform those leftovers into mouthwatering meals. From quick weeknight dinners to cozy comfort food, these creative ideas will have you looking at pork chops in a whole new way. Let’s dive in and give those leftovers a delicious second life!

Pork Chop Fried Rice

Transform your leftover pork chops into a flavorful and satisfying meal with this Pork Chop Fried Rice, a perfect blend of savory and sweet with a hint of smokiness.

Ingredients

• 2 cups cooked white rice, chilled
• 1 tbsp vegetable oil
• 2 pork chops, cooked and diced
• 1/2 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced pork chops and stir-fry for 2 minutes until slightly crispy.
2. Push the pork to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked, about 1 minute.
3. Add the peas and carrots, stirring to combine with the pork and eggs.
4. Add the chilled rice, breaking up any clumps. Stir-fry for 3 minutes until the rice is heated through.
5. Mix in soy sauce, oyster sauce, sugar, and black pepper. Continue to stir-fry for another 2 minutes until everything is well combined and the rice is evenly coated.
6. Remove from heat and stir in the sliced green onions.

The secret to this dish’s depth of flavor lies in the combination of soy and oyster sauces, creating a rich umami taste that pairs perfectly with the smoky pork.

Tip: For the best texture, use day-old rice that’s been chilled in the fridge—it fries up much better than freshly cooked rice.

Pork Chop Quesadillas

Transform your weeknight dinner with these Pork Chop Quesadillas, a delightful twist on the classic that’s sure to become a family favorite.

Ingredients

• 2 boneless pork chops, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 1/2 cup salsa, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt, black pepper, garlic powder, and cumin. Cook in the skillet for 3-4 minutes per side until fully cooked. Remove and let rest for 5 minutes before slicing into thin strips.
2. Wipe the skillet clean and place one tortilla in it over medium heat. Sprinkle half of the cheese on one half of the tortilla, then layer with half of the pork strips, red bell pepper, and cilantro. Fold the tortilla over and cook for 2-3 minutes per side until golden and cheese is melted. Repeat with the remaining ingredients.
3. Serve hot with salsa on the side. The combination of juicy pork, melted cheese, and fresh cilantro creates a quesadilla that’s bursting with flavor and texture.

Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking.

Pork Chop and Potato Hash

Wake up to a hearty and flavorful breakfast with this Pork Chop and Potato Hash, a dish that combines savory pork with crispy potatoes for a satisfying start to your day.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 2 cups diced potatoes (about 2 medium)
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the pork chops with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of paprika. Cook the pork chops for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tablespoon of olive oil, potatoes, onion, and green bell pepper. Season with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of paprika. Cook, stirring occasionally, for 10-12 minutes, or until the potatoes are golden and crispy.
3. Slice the pork chops into bite-sized pieces and return them to the skillet with the potato hash. Stir to combine and cook for an additional 2 minutes to heat through.

The magic of this dish lies in the crispy edges of the potatoes paired with the juicy, seasoned pork chops, creating a perfect bite every time.

Tip: For an extra crispy hash, press the potato mixture down in the skillet with a spatula and let it cook undisturbed for a few minutes before stirring.

Pork Chop Stir Fry with Vegetables

Craving something savory and quick? This Pork Chop Stir Fry with Vegetables is your weeknight hero, packing juicy pork and crisp veggies in every bite.

Ingredients

• 2 boneless pork chops, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes
• Salt to taste

Instructions

1. In a bowl, marinate the pork slices with soy sauce and honey for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the pork and cook until browned, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, add bell pepper, broccoli, garlic, and ginger. Stir fry for 5 minutes until vegetables are tender-crisp.
4. Return the pork to the skillet. Add red pepper flakes and salt. Stir everything together for another 2 minutes until well combined and heated through.

The magic of this dish lies in the sweet and spicy glaze that coats the pork and veggies, creating a perfect balance of flavors. Serve hot over rice for a complete meal.

Tip: For an extra kick, drizzle with sriracha before serving.

Pork Chop Salad with Asian Dressing

This Pork Chop Salad with Asian Dressing is a vibrant, flavor-packed meal that brings a delightful crunch and tangy sweetness to your dinner table.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 cups mixed salad greens
• 1/2 cup shredded carrots
• 1/4 cup sliced almonds
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced

Instructions

1. Season the pork chops with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the pork chops for 4-5 minutes per side, or until the internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
3. In a large bowl, combine the mixed salad greens, shredded carrots, and sliced almonds.
4. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and the minced garlic to make the dressing.
5. Drizzle the dressing over the salad and toss to coat. Top with sliced pork chops.

The contrast of the juicy pork with the crisp salad and the sweet-and-savory dressing makes this dish a standout. It’s a perfect balance of textures and flavors that will have everyone asking for seconds.

Tip: For an extra crunch, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Pork Chop Sandwich with Caramelized Onions

There’s something irresistibly comforting about a juicy pork chop sandwich, especially when it’s topped with sweet, caramelized onions. This recipe is a game-changer for weeknight dinners or weekend lunches.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp brown sugar
• 2 ciabatta rolls, halved
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced onion, 1/2 tsp salt, and 1 tsp brown sugar. Cook, stirring occasionally, for 15-20 minutes until the onions are golden and caramelized. Transfer to a plate and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Season the pork chops with 1/2 tsp salt and 1/2 tsp black pepper. Cook for 4-5 minutes per side, or until the internal temperature reaches 145°F. Remove from the skillet and let rest for 5 minutes.
3. While the pork chops rest, mix the mayonnaise and Dijon mustard in a small bowl. Spread the mixture on the cut sides of the ciabatta rolls.
4. Place a pork chop on the bottom half of each roll, top with caramelized onions, and cover with the top half of the roll.

The magic of this sandwich lies in the contrast between the savory, tender pork and the sweet, melt-in-your-mouth onions, all brought together by the tangy spread. It’s a symphony of flavors in every bite.

Tip: For an extra layer of flavor, toast the ciabatta rolls lightly before assembling the sandwich.

Pork Chop and Bean Soup

Warm up your evening with this hearty Pork Chop and Bean Soup, a comforting blend of tender pork and creamy beans that’s sure to satisfy.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add pork chops and cook for 3-4 minutes per side until browned. Remove and set aside.
2. In the same pot, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds.
3. Pour in chicken broth, scraping the bottom of the pot to release any browned bits. Add white beans, dried thyme, salt, and black pepper.
4. Bring the soup to a boil, then reduce heat to low. Simmer for 15 minutes.
5. Return the pork chops to the pot and add fresh spinach. Cook for another 5 minutes until the pork is cooked through and the spinach is wilted.
6. Serve hot, with the pork chops either whole or shredded into the soup.

The magic of this soup lies in the pork chops simmering right in the broth, infusing every spoonful with rich, meaty flavor.

Tip: For an extra layer of flavor, sear the pork chops in bacon fat instead of olive oil.

Pork Chop Tacos with Avocado Salsa

These Pork Chop Tacos with Avocado Salsa are a game-changer for taco night, offering a juicy, flavorful twist that’s sure to impress.

Ingredients

• 4 boneless pork chops, about 1 inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 2 avocados, diced
• 1/2 cup diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 8 small corn tortillas
• Lime wedges, for serving

Instructions

1. Preheat your grill or grill pan over medium-high heat. Brush the pork chops with olive oil and season both sides with salt, cumin, smoked paprika, and black pepper.
2. Grill the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F. Let them rest for 5 minutes before slicing into strips.
3. While the pork rests, make the avocado salsa by gently mixing the diced avocados, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with a pinch of salt.
4. Warm the tortillas on the grill for about 30 seconds per side. Fill each tortilla with sliced pork and top with avocado salsa. Serve with lime wedges on the side.

The smoky grilled pork paired with the fresh, creamy avocado salsa creates a taco that’s bursting with contrasting textures and flavors.

Tip: For an extra layer of flavor, char the tortillas slightly on the grill before assembling the tacos.

Pork Chop and Egg Breakfast Burrito

Start your morning with a hearty Pork Chop and Egg Breakfast Burrito, a delicious twist on the classic breakfast that’s sure to keep you full until lunch.

Ingredients

• 2 boneless pork chops, about 1/2 inch thick
• 4 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced bell peppers
• 1/4 cup diced onions
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 large flour tortillas

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Season pork chops with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook for 4-5 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice thinly.
2. In a bowl, whisk together eggs, milk, remaining salt, black pepper, and garlic powder. Heat remaining olive oil in the same skillet over medium heat. Add bell peppers and onions, sautéing for 2-3 minutes until softened.
3. Pour egg mixture into the skillet with vegetables. Cook, stirring occasionally, until eggs are set but still moist, about 3-4 minutes. Stir in cheese until melted.
4. Divide the egg mixture and sliced pork chops among the tortillas. Roll up tightly, tucking in the sides as you go.

The combination of juicy pork chops with fluffy, cheesy eggs wrapped in a warm tortilla makes this burrito a standout breakfast option that’s both satisfying and flavorful.

Tip: For an extra kick, add a dash of hot sauce or a spoonful of salsa before rolling up your burrito.

Pork Chop Shepherd’s Pie

Transform your classic shepherd’s pie with this hearty Pork Chop version, blending savory pork with creamy mashed potatoes for a comforting twist.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 cups mashed potatoes (prepared or homemade)
• 1 cup frozen peas and carrots
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium-high heat. Season pork chops with 1/2 tsp salt, 1/4 tsp black pepper, and thyme. Sear chops for 3-4 minutes per side until golden, then remove from skillet.
2. In the same skillet, sauté onion and garlic until soft, about 3 minutes. Add peas and carrots, beef broth, and Worcestershire sauce. Bring to a simmer and cook for 5 minutes.
3. Place pork chops in a baking dish. Pour vegetable mixture over chops. Spread mashed potatoes evenly on top. Sprinkle with cheddar cheese.
4. Bake at 375°F for 25 minutes until cheese is bubbly and potatoes are lightly golden. Let stand for 5 minutes before serving.

The crispy cheese topping over the creamy potatoes and juicy pork chops creates a delightful contrast in every bite.

Tip: For extra flavor, mix a tablespoon of sour cream into your mashed potatoes before topping the pie.

Pork Chop and Cabbage Stir Fry

Craving something hearty yet quick to whip up? This Pork Chop and Cabbage Stir Fry is your weeknight hero, blending savory pork with the sweet crunch of cabbage in a dish that’s as nutritious as it is delicious.

Ingredients

• 2 boneless pork chops, thinly sliced
• 4 cups green cabbage, shredded
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the pork slices and cook until no longer pink, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Stir in the minced garlic and cook until fragrant, about 30 seconds.
3. Add the shredded cabbage to the skillet, followed by soy sauce, sugar, salt, and black pepper. Stir well to combine.
4. Pour in the water, cover the skillet, and let the cabbage steam for about 5 minutes, or until it starts to soften.
5. Return the cooked pork to the skillet, stirring everything together. Cook for an additional 2 minutes to let the flavors meld.

The magic of this dish lies in the contrast between the tender pork and the crisp-tender cabbage, all brought together with a savory-sweet glaze that’s utterly addictive.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Pork Chop Pasta with Garlic Cream Sauce

This Pork Chop Pasta with Garlic Cream Sauce is a cozy, indulgent dish that brings together tender pork and al dente pasta in a rich, flavorful sauce.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and let rest.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, remaining 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.
4. Stir in Parmesan cheese until melted and smooth. Add cooked pasta to the skillet, tossing to coat evenly in the sauce.
5. Slice pork chops and serve over the pasta. Garnish with chopped parsley.

The magic of this dish lies in the creamy garlic sauce that clings to every strand of pasta, perfectly complementing the juicy pork chops.

Tip: For an extra flavor boost, deglaze the skillet with a splash of white wine before adding the garlic.

Pork Chop and Sweet Potato Curry

Warm up your kitchen with this hearty Pork Chop and Sweet Potato Curry, a dish that blends savory and sweet flavors in a rich, aromatic sauce.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, then sear for 3-4 minutes per side until golden. Remove and set aside.
2. In the same skillet, add onion and garlic, sautéing for 2 minutes until fragrant. Stir in curry powder and cumin, cooking for another minute.
3. Add sweet potatoes, coconut milk, chicken broth, and brown sugar. Bring to a simmer, then return pork chops to the skillet. Cover and cook for 15 minutes, or until sweet potatoes are tender and pork is cooked through.
4. Stir in lime juice, then garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of sweet potatoes and brown sugar against the savory depth of the pork and spices, creating a comforting dish that’s anything but ordinary.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Pork Chop and Mushroom Risotto

There’s something undeniably comforting about a creamy risotto, especially when it’s paired with juicy pork chops and earthy mushrooms. This Pork Chop and Mushroom Risotto is a weeknight winner that feels a bit fancy without any fuss.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1 cup sliced cremini mushrooms
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Season the pork chops with 1/2 tsp salt and 1/4 tsp black pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Cook the pork chops for 4-5 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, add 1 tbsp olive oil and 1 tbsp butter. Sauté the onion and garlic until soft, about 2 minutes. Add the mushrooms and cook until they release their juices, about 3 minutes.
3. Stir in the Arborio rice, coating it with the oil and butter. Pour in the white wine and cook until absorbed, about 1 minute.
4. Begin adding the warm chicken stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes.
5. Remove from heat. Stir in the remaining 1 tbsp butter, 1/2 tsp salt, 1/4 tsp black pepper, and Parmesan cheese. Serve the risotto topped with the pork chops and garnished with fresh parsley.

The magic of this dish lies in the risotto’s creamy texture, perfectly complemented by the savory pork and mushrooms. It’s a harmonious blend that’s sure to impress.

Tip: For an extra flavor boost, deglaze the skillet with a splash of stock after cooking the pork chops and add those tasty bits to the risotto.

Pork Chop and Spinach Stuffed Shells

These Pork Chop and Spinach Stuffed Shells are a hearty twist on the classic stuffed pasta, combining savory pork with fresh spinach for a dish that’s both comforting and elegant.

Ingredients

• 12 jumbo pasta shells
• 2 pork chops, boneless and diced
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, heat 1 tbsp olive oil and cook the diced pork chops until no longer pink, about 5 minutes. Add the minced garlic, salt, and black pepper, cooking for another minute.
4. Remove the skillet from heat and stir in the chopped spinach, ricotta cheese, and grated Parmesan until well combined.
5. Stuff each cooked pasta shell with the pork and spinach mixture, placing them seam-side up in the prepared baking dish.
6. Pour the marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
7. Bake at 375°F for 20 minutes, or until the cheese is bubbly and golden.

The combination of tender pork, creamy ricotta, and fresh spinach stuffed into pasta shells creates a delightful contrast of textures and flavors that’s sure to impress.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

Pork Chop and Corn Chowder

Warm up your evening with this hearty Pork Chop and Corn Chowder, a comforting blend of savory pork and sweet corn in a creamy broth.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups fresh or frozen corn kernels
• 1 medium potato, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 3-4 minutes per side until golden. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Add corn and potato, cooking for another 2 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat to simmer, cover, and cook for 15 minutes until potatoes are tender.
4. Shred the pork chops, discarding bones, and return meat to the pot. Stir in heavy cream, remaining 1/2 tsp salt, 1/4 tsp black pepper, and smoked paprika. Simmer for 5 minutes.
5. Garnish with fresh parsley before serving.

The smoky paprika and fresh parsley elevate this chowder, offering a depth of flavor that’s both rustic and refined.

Tip: For an extra smoky flavor, try grilling the pork chops before adding them to the chowder.

Pork Chop and Apple Slaw

Nothing brings together the heartiness of pork and the crisp sweetness of apples like this Pork Chop and Apple Slaw recipe—a perfect balance of flavors and textures that’s sure to delight.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 2 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• 1 large apple, julienned
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Add green cabbage, red cabbage, and julienned apple to the bowl, tossing to coat evenly. Set aside to let flavors meld.
2. Heat olive oil in a large skillet over medium-high heat. Season pork chops with remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4-5 minutes per side, or until internal temperature reaches 145°F and chops are golden brown.
3. Serve pork chops warm with a generous helping of apple slaw on top.

The contrast between the juicy, savory pork and the crunchy, tangy-sweet slaw creates a dish that’s as satisfying to eat as it is beautiful to plate.

Tip: For an extra burst of flavor, let the slaw sit for 10 minutes before serving to allow the cabbage to slightly soften and absorb the dressing.

Pork Chop and Black Bean Enchiladas

Transform your weeknight dinner with these hearty Pork Chop and Black Bean Enchiladas, a twist on the classic that’s sure to become a new favorite.

Ingredients

• 2 pork chops, boneless and thinly sliced
• 1 cup black beans, rinsed and drained
• 1/2 cup red enchilada sauce
• 1/2 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add the pork chops, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until the pork is no longer pink, about 5 minutes per side.
3. Remove the pork from the skillet and shred it using two forks. Mix the shredded pork with black beans and 1/4 cup chopped fresh cilantro.
4. Divide the pork and bean mixture evenly among the tortillas, roll them up, and place seam-side down in the prepared baking dish. Pour 1/2 cup red enchilada sauce over the top and sprinkle with 1/2 cup shredded Monterey Jack cheese.
5. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

The combination of tender pork, creamy black beans, and spicy enchilada sauce wrapped in a soft tortilla creates a comforting meal with a perfect balance of flavors and textures.

Tip: For an extra kick, add a diced jalapeño to the pork and bean mixture before rolling the enchiladas.

Conclusion

We hope this roundup of 18 delicious leftover pork chop recipes inspires you to turn last night’s dinner into today’s culinary masterpiece. From hearty casseroles to savory stir-fries, there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next kitchen adventure. Happy cooking!

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