I overcooked some lean pork chops so they’re dry. Any ideas for how to turn them into something more palatable tonight?
Was thinking to attempt something closer to enchiladas or in a Cuban-inspired direction with cheese and ham. Not sure whether I should mince it, try to braise it, etc
(John Hartley - a culinary patriot eating & cooking in Northwest England)
Mince or food processor. I’d choose the latter, adding a bit of liquid or something to moisten it (like a dollop of apple sauce and a smaller dollop of mustard). Processed, you’ve got a sort of rillettes. It’s what I tend to do with leftover roast pork, so it shuld work with chops.
They were baked in olive oil & lemon. Usually I pull them out at 160 to 165 (someone here can’t tolerate any pink) , but they were thinner than usual, and I was focused on my sides, and I accidentally left them in until they read 175ish on my thermapen. Very firm but not burnt.
I’d just chop them up with some cleavers until fine, add some enchilada sauce and water, reduce, and you’ll have enchilada filling. Might even want to throw some diced onions in when you cook them into enchilada filling. Onions and enchiladas are best buds. Cheese and onion seems the filling I get most from the Mexican moms near me.
Granted… but I use this method a lot with frozen cooked turkey/chicken breast and it works quite well. You won’t get pulled pork from it, but sliced/cut up pieces in a buttery braise adds moisture and favor.