November 28, 2009

Cooking with Connie: Cranberry Cornbread Pork Chops

cooking with connie

Thanksgiving is over, and we are all enjoying the smorgasbord that is Thanksgiving leftovers.  It is easy to figure out what to do with the juicy, delicious turkey…sandwiches, casseroles, soups, lots of possibilities.  But, what about those side dishes?  Sweet potatoes can become biscuits, waffles, pancakes, cornbread, pie and soup.  In our house, the pies are gobbled up; but most of the traditional pies freeze well for up to 1 month.  Pre-slice before freezing; wrap in waxed paper and store in a gallon or oversized freezer bag.  Then, just thaw a variety of pie slices and serve “dessert-cart style” with fresh brewed coffee, spiced tea, or eggnog.  Makes for easy entertaining when you have unexpected holiday guests. 

As for green bean casserole, freeze flat in quart-sized freezer bags and serve with week night suppers for a quick and easy side.  Or, if you have less than 4 cups, stir your leftover casserole into your veggie soup.  Your soup will become a little thicker and the crispy onions will soften adding yummy flavor to every spoonful.  Leftover mashed potatoes can become potato cakes or top your favorite shepherd’s pie.  Mashed potatoes are also wonderful as a thickening agent in chowders and stews (think clam chowder, beef stew, beans, & lentils).  Cornbread can be crumbled and used as a stuffing or even frozen and later used as a breader for chicken, fish, or pork. 

And, here’s my Leftover Makeover for cornbread and cranberry sauce.  This is a sweet dish and you can substitute chicken for the pork.  Remember…measurements are approximate since it’s a Leftover Makeover.  Use what you have if the measurements are close.  Enjoy!

Email me with any questions you may have about a Makeover for your Leftovers.

Cook with Connie e-mail: cookwithconnie at gmail dot com 

Cranberry Cornbread Pork Chops 

6 bone-in pork chops (about 3 ½ lbs)
1 1/2 – 2 c. whole berry cranberry sauce
1/2 c. honey barbecue sauce
2 T brown sugar
2 c. cornbread, crumbled 

Preheat oven to 400 degrees.  Season pork chops with salt and pepper.  Heat 2 T. Olive oil n large skillet over medium-high heat.  Brown pork chops 4-5 minutes on each side.  Place browned pork chops in 9×13 dish.  Combine cranberry sauce and next 2 ingredients.  Fold in cornbread.  Divide cornbread mixture evenly on top each pork chop.  Bake 30 minutes or until meat thermometer reads 160 degrees.

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RealAdviceGal

Cook, Baker, Phototaker, Fitness Mover and Shaker, Cupcake Tester, Deal Maker, Adventurous Undertaker, Do Good “Deeder”, Teacher, Mom, Wife, Patriot for Life & Giver of Good Advice – RealAdviceGal

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