Leftovers Turned Fabulous

I HATE leftover food! I cannot stand to throw out food because it wasn't used in time or because no one ate the leftovers. I am constantly bringing in meals for people that I work with, because not only does it give me a great deal of satisfaction to give people good food, but because I am so happy that it's not going to waste!

If I end up with a couple of odds and ends from other meals in the refrigerator, I cannot help but think about what to do with them all day until I figure it out. I almost feel like it consumes my life until I make something deliciously tasty out of the leftover bits! 

This meal was definitely an accumulation of foods that either were leftover from another meal, or needed to be used before they went bad...or in the case of the pork chops, both! I need to cook the corn on the cob while it was still at its peak of freshness and deliciousness, and I had a couple of pork chops that were already beaten until thin, that were left over from the stuffed pork chops that were made over the weekend. I also noticed that I had a handful of tater tots left over in the freezer that could probably be used to round off this slapshot meal. It definitely didn't end up being the most elegant meal, but it was super delicious!

Ingredients:

Corn on the cob, husked

Left over Tater Tots

Pork chops, beaten until thin

Homemade bread crumbs (see previous post)

Left over sauce from the tiny bit in the bottom of the jar :)

1 egg

Splash of milk

Olive oil or vegetable oil for frying

Cook the Tater Tots according to the instructions on the bag, and bring a large pot of water to a boil. Once the water is boiling, place the ears of corn into the water and cook for 15 mins. While the corn and tots are cooking you can get started on the breaded pork chops. Crack an egg into a bowl and add a splash of milk (or water) and whisk until combined. The milk or water helps to loosen the egg so that you don't end up with scrambled eggs on your pork chop. Place bread crumbs on a plate. Take a pork chop and cover it with the egg mixture, allow the excess to drip off back into the bowl. Then, cover it with the bread crumbs (just like you would if you were breading chicken). After each pork chop has been breaded, heat a skillet with enough oil to coat the bottom. Over medium heat, gently add the pork chops to the pan, making sure not to crowd the pan. Because the chops are thin, they will only need a couple of minutes on each side. Remove pork and place on newspaper or paper towels to absorb the excess oil.

Remove Tots and Corn once they have finished cooking and arrange all items on a plate. I also took the little bit of left over red sauce from the fridge and heated it up in the microwave, to use as a dipping sauce. You could use any other sauces that you like, or completely omit it, depending on your tastes.