Leftover Pork Chops & Rice
Leftover Pork Chops & Rice

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, leftover pork chops & rice. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Got a couple of leftover pork chops in the fridge after last night's dinner? Cook once, eat twice with these recipes that either call specifically for cooked pork, or can be easily adapted to use up extra meat. See how versatile leftover pork chops can be with everything from a Copycat McRib Sandwich to Cuban Nachos.

Leftover Pork Chops & Rice is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Leftover Pork Chops & Rice is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook leftover pork chops & rice using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Leftover Pork Chops & Rice:
  1. Make ready 1 can cream of mushroom soup
  2. Get 2 cup instant rice
  3. Take 2 can crescent rolls
  4. Make ready 1 parmesan cheese
  5. Take 1 muffin tin
  6. Take 2 leftover pork chops

We had some leftover pan roasted pork chops that needed to be used up and because of the heat I wanted to keep it simple. So, I thought a simple sauce served with rice pilaf and some grilled eggplant would work. Slices of leftover pork chops can be easily tossed into bowls and stir-fries, while the remainder of shredded pork recipes can be magically transformed into delicious sandwiches or tacos. The very first step is to brown the rice by preparing it with some grease over a fairly high warm.

Instructions to make Leftover Pork Chops & Rice:
  1. Preheat oven to 350°.
  2. Cook rice according to the directions.
  3. Shred your leftover pork chops. Set aside.
  4. Mix the can of soup with one can of water, set aside.
  5. Open crescent rolls but do not unroll them. Cut the crescent rolls so you have one chunk per cup in your muffin tin. (I had a12 cup tin so I cut each roll into 6 pieces)
  6. Flatten each chunk of crescent roll into a round flat shape. You want it wide enough that when you place it in the muffin tin it will cover the sides.
  7. Place the crescent rolls into your prepared muffin tin. (Spray your muffin tin with cooking spray)
  8. Mix your cooked rice with your soup.
  9. On top of each crescent roll divide 3/4 of the shredded pork evenly. Add the rice and soup mixture. Top with the remaining pork and sprinkle with parmesan cheese.
  10. Bake for 15 minutes until the crescent roll is lightly brown. Enjoy!

This recipe already uses the obvious, leftover pork chops. But in addition to that is an area of nutritious ingredients that will not be expected by your un expecting children or husband. Others may just see leftover pork, but we see a world of delicious possibilities. Pork, known for its speedy cooking time and tender meat, is a great alternative to ham or beef tenderloin for a big family meal. The best part is that it can be prepared in so many different ways—from roasted on a sheet pan to smoked or slow-cooked, the renditions of pork are endless.

So that’s going to wrap this up for this special food leftover pork chops & rice recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!