Recipe of the Month
Standing Walrus

Leftover, Grilled Pork Loin Chops

If you've cooked the pork so that it's nice and moist the first time, it will end up the same way this time. It's another way of having leftovers without the feeling of eating "Left Overs" again.

I happened to have the craisins around, and they add a nice red color. You could add raisins or any other dried fruit you've got hanging around.

  • 2 Tablespoons Butter
  • 2 Granny Smith Apples
  • 1 Handful Craisins
  • 1 Tablespoon Dark Brown Sugar, to taste
  • 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk
  • 1/4 Cup Brandy
  • 2 Left Over, Grilled Pork Loin Chops

Cooking Apple Chutney Picture

1. Place the butter in a pan over low heat and let it melt while you're working with the apples.

Peel, core, then either slice or slice and chop the apples, and add them to the pan. Turn the heat to medium, and add the sugar, and stir until it begins to melt.

Reheating Pork Chops Picture

2. Add the rest of the compote ingredients, and stir to blend. Place the pork on top, and place a lid on it.

Let this cook for about 10 minutes, or, until the pork is warmed up. Your not cooking the pork, but warming it, so don't let it simmer too long, or you'll end up with dried out pork chops.