Two boneless pork loin chops - What's for dinner?
When I buy meat at Costco I'll split it up into smaller portions and freeze it. Today while rooting around in freezer I found two wayward boneless pork loin chops that have been in there since the end of January so it's time to use them up.
I usually make a chipotle/apricot/orange thing. Or a sweet & sour thing. Maybe a some kind of mushroom wine sauce thing. But that's if I have four (or more). But only two chops to split between both of use will make my husband pout as he's a two chop kind of guy himself (and I'd pout if I have to watch him eat them both).
So now I'm trying to think of a way to extend them. I'm thinking a green chili pork but:
1.) Is the meat too lean and will get too dry?
2.) Is that even enough pork for that?
I thought I could maybe make a green chili pork "stoup" buy adding some bean product and thinning it out a little. That might work.
I guess it depends on what you have handy, but here's something similar to what I did with a tenderloin a couple of days ago:
Make 4 thin fillets out of the two that you have. Egg and bread the pork (I like to mix some peccorino and fresh parsley into my breadcrumbs), saute until just barely cooked, and remove from the pan. Deglaze with a bit of white wine, reduce by half and then add some ready-made tomato sauce. Return the pork to the pan (they should not be fully submerged) put a slice of prosciutto or ham on top, and some cheese (provolone and/or mozzarella) on top of that. Cover, leave at a very low simmer only until the cheese is melted, and serve with a side of pasta with the sauce and maybe a vegetable (I used asparagus). Hopefully it will be filling enough for your husband ;)
BTW- yeah- the loin is definitely too lean for the green chile idea.
I would do a moo shu pork, or other stir fry with lots of veggies and/or noodles.
Or cook them up in a slow simmered tomato "gravy" for pasta.