Saturday, October 30, 2010

Double Duty Recipes...Apple Butter Pork Chops AND Pork Fried Rice

So, I've been on the look-out for recipes that do Double Duty! You know...a "cook once, eat twice" type of thing?

I found a recipe online for Apple Butter Pork Loin that I converted into an Apple Butter Pork Chops recipe I will share below. Then a couple days later, we used the leftover pork to make some DELICIOUS Pork Fried Rice!! (Now...had I been thinking, I would've made the pork fried rice the same night, and saved myself another night of cooking, but the fried rice is so super quick and easy, it really wasn't a big deal.)

Without further ado...Double Duty:

Apple Butter Pork Chops

1-2 lbs pork chops
2 cups apple juice (next time, I will use apple cider instead!)
Onion Powder
Seasoned Salt
Apple Butter

1. Place pork chops in slow cooker. Season to taste with onion powder and seasoned salt. Add juice until chops are completely covered.
2. Cook on "high" for 4 hours.
3. Remove from juice and place on a baking sheet.
4. Brush each chop with apple butter and place under the broiler for about 2 minutes to create a nice bubbly glaze.
5. Enjoy!

And then...

Pork Fried Rice

Leftover Pork Chops from Apple Butter Pork Chops recipe
2 eggs
3 cups cooked white or brown rice
1 cup peas (frozen)
1 cup diced carrots (frozen)
2 Tbsp margarine
Soy Sauce to taste

1. Heat skillet over medium heat and add pork, peas and carrots, plus a dash of soy sauce. Heat until veggies are no longer frozen.
2. Push veggies and meat to the side and scramble 2 eggs in the pan, and then incorporate into the meat/veggies.
3. Poor cooked rice into skillet. Add butter, and fry for several minutes, stirring pretty constantly.
4. Add several splashes of soy sauce, to taste. (I like more than less) and make sure everything is well mixed and heated through.


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