Every so often a meal concept doesn’t work out as planned. For example, I had been planning for days to make braised pork chops for dinner on Monday. I was going to add some red peppers, onions and mushrooms to the braise, and let it simmer until it was imbued with flavor and tenderized to the point of falling apart. You know how good that would be? I’ve done braised pork before and I just love when it gets like that.
Unfortunately, as happens so often around here but especially during the weeks leading up to Christmas, my timing was off and I started to cook a little too late for the oven magic to happen. The problem was that Joe had a meeting at 7:30, which set an absolute deadline for dinner at 7:00, ideally sooner, so we could have a little time together. Therefore, I removed dinner from the oven before it had been tenderized and flavorized. My braised pork dreams were just that. There was a lot of leftovers, despite the massive portion I dumped on Joe’s plate (photo above). I’m sneaky like that. When I know dinner isn’t going to go over well, I serve Joe massive portions of the food in order to reduce the leftovers. I do this a lot when I prepare beets. He hasn’t caught on yet.
But, there were only so many pork chops I could force feed him before his meeting, and I ended up with 2 large chops left over. As I thought about those sad, unloved chops sitting in my refrigerator, just waiting for someone to choose them for lunch, I realized that would be my second failed food dream of the week. Suddenly, inspiration struck, and I made a last minute change to last night’s meal plan.
Voila! Pork fried rice, using both the left over pork chops, and the peppers and mushrooms became dinner last night. Now I don’t have to face sad, unloved pork chops staring at me accusingly each time I open the refrigerator. And there were no leftovers from pork dinner number two.