I really hate trying to figure out what to do with leftovers. First of all, I should just make less in the first place. But when I do make too much I rack my brain on how to re-invent this item into something new that my family will eat. That last part is the hard part. They don’t like casseroles.
I had some boneless pork chops that I had grilled for dinner a few nights back. If I only have one I will split it between my dogs, but I had 4 left and no one was eating them. It is hard to reheat a pork chop without drying it out into pork jerky. I had some peppers and a hunger for some Chinese food.
Usually I get orange chicken, or Mongolian beef, but I steer clear of pork or seafood. Well, I thought a sweet and sour pork might be in order . Pork just lends itself to both of those flavors so well. I began with the Alton Brown recipe and went from there. I made a double batch of sauce because my youngest daughter likes to mix it in with her rice.
- 1 cup ketchup
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 ounce honey
- 1 tablespoon vegetable oil
- 1/2 tablespoon sesame oil
- 1/3 cup large diced Vidalia onion
- 1/3 cup large diced celery
- 1/3 cup carrots sliced 1/4-inch thick, on a bias
- 1/3 cup large diced red bell pepper
- 1/3 cup large diced green bell pepper
- 1 cup fresh pineapple, cut into 1-inch cubes
- Combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
- In a small roasting pan heat the canola and sesame oils. Saute the veggies and pork then cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
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I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.