I hate wasting anything, especially food, but occasionally I screw up something I’m cooking. This weeks’s failure was in the form of overcooked pork chops. I’ve made this recipe before and it’s super simple:
Take six pork chops, put them in a 9×13 pan with a tablespoon of butter and a tablespoon of brown sugar on top of each chop. Sprinkle the whole thing lightly with soy sauce, cover with foil and bake in a 350 degree oven for 30 minutes. Uncover and bake for an additional 15 minutes. Simple.
Only this time, I got thinner chops than I usually get, wasn’t paying attention and the chops came out dry. Because my husband is a trooper, and can eat anything, he ate them for dinner and said they tasted great. I love him. But they were dry and awful. We had three chops left and I hated to throw them out, so I stuck them in the food processor with salad cubes, onion, black pepper and some mayonnaise and made pork chop salad, which is just like ham salad, only different.
It turns out pork chop salad is good on marble rye. Who knew? Feel free to tell me about any of your food recovery tricks. Cleverness loves company, just like misery.