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What would you do with leftover grilled thick cut pork loin chops?
- Thread starter lisainla
- Start date
Slice thin and serve cold/room temp on a platter of colorful grilled veggies like
red, orange and yellow bell peppers
eggplant slices
portabello mushrooms, grilled then sliced (I remove the black gills with a spoon first)
asparagus
medium-thick slices of red onion rings marinated and grilled
zucchini slices
For a simple treatment, just toss the veggies with a bit of olive oil, salt and pepper, then grill, or marinate in a vinaigrette you like before grilling.
For bell peppers I like to blacken them on the grill then put in a large bowl with a big plate over the top and let them steam a bit to loosen the skin, then peel the skin off and slice the peppers to serve.
You can drizzle a nice balsamic vinaigrette over the finished vegetable platter, or a dressing of your choice, or serve with a bowl of aioli. Then garnish the platter with a few sprigs of fresh rosemary, basil, thyme, oregano, chives....whatever you have on hand.
Optionally, also lovely on the platter are grilled polenta triangles, nice olives, grilled corn on the cob cut into niblet pieces about 2 inches thick, and sliced tomatoes or very lightly grilled cherry tomatoes on mini skewers. Grilled french or sourdough bread or baguette slices (brushed lightly first with olive oil) then rubbed lightly with a clove of garlic after grilling, goes along well too and is delicious topped with some of the grilled peppers or eggplant (and maybe a bit of cheese, like feta or parmesan or another cheese you like).
It's pretty much a nice grilled antipasti platter that's perfect for dining outdoors on a warm summer evening and would be a great use of your leftover grilled pork chops.
red, orange and yellow bell peppers
eggplant slices
portabello mushrooms, grilled then sliced (I remove the black gills with a spoon first)
asparagus
medium-thick slices of red onion rings marinated and grilled
zucchini slices
For a simple treatment, just toss the veggies with a bit of olive oil, salt and pepper, then grill, or marinate in a vinaigrette you like before grilling.
For bell peppers I like to blacken them on the grill then put in a large bowl with a big plate over the top and let them steam a bit to loosen the skin, then peel the skin off and slice the peppers to serve.
You can drizzle a nice balsamic vinaigrette over the finished vegetable platter, or a dressing of your choice, or serve with a bowl of aioli. Then garnish the platter with a few sprigs of fresh rosemary, basil, thyme, oregano, chives....whatever you have on hand.
Optionally, also lovely on the platter are grilled polenta triangles, nice olives, grilled corn on the cob cut into niblet pieces about 2 inches thick, and sliced tomatoes or very lightly grilled cherry tomatoes on mini skewers. Grilled french or sourdough bread or baguette slices (brushed lightly first with olive oil) then rubbed lightly with a clove of garlic after grilling, goes along well too and is delicious topped with some of the grilled peppers or eggplant (and maybe a bit of cheese, like feta or parmesan or another cheese you like).
It's pretty much a nice grilled antipasti platter that's perfect for dining outdoors on a warm summer evening and would be a great use of your leftover grilled pork chops.
I sliced thinly, then tossed with stir fried...
garlic, red pepper and loads of farm share broccoli.
I'd soaked a handful of thin rice noodle in water and also mixed up soem sauce from soy, chili garlic paste, sesame oil, rice vinegar and a bit of cornstarch.
I added the pork to the veggies then poured in the sauce, mixed around then added the drained noodles.
Dinner!
garlic, red pepper and loads of farm share broccoli.
I'd soaked a handful of thin rice noodle in water and also mixed up soem sauce from soy, chili garlic paste, sesame oil, rice vinegar and a bit of cornstarch.
I added the pork to the veggies then poured in the sauce, mixed around then added the drained noodles.
Dinner!