Once, Twice, Three Times a Pork Chop

This is really only two recipes using pork chops, but we will get at least three meals from six pork chops, which were on sale again.  The boys shared one pork chop the first meal and Darby and I each had one, so I had three leftover from the first meal.  You can adjust the number the first time around, depending on family size and appetite. 

First is grilled beer brined pork chops and these were so good!  Very juicy, very flavorful.  This was the first time with this recipe and it was better than other brined pork chop recipes I have tried, although others have been good too.  Not sure what I served as sides because I made them a couple weeks ago and froze the leftovers.  If I had been planning ahead, I would have made rice and maybe grilled vegetables, and then made the pork fried rice the next day. 

I've made the pork fried rice recipe several times.  Darby really likes it and says it tastes like fried rice he had in Korea, although the recipe is Chinese.  Will loves the pork and egg pieces and will eat the rice to get seconds on the protein.  Griffin likes the pork, but had drama with eating the rest.  We had fortune cookies for dessert for those in the clean plate club.  We had watermelon as a side, which was surprisingly sweet and flavorful for this time of year.

The grilled chop recipe is adapted from a Bon Appetit recipe.  I use a gas grill, so you might have to modify for charcoal.  I barely know what I'm doing on a gas grill, let alone charcoal.

Grilled Beer Brined Pork Chops
2 c water
2 c dark lager beer (I used 1554 from Fat Tire--from a Fat Tire Folly Pack I had leftover from my Norwex party)
1/4 c Kosher salt
3 T (packed) brown sugar
3 T molasses
handful ice cubes

6 thick boneless pork chops

7 garlic cloves, minced
1 T coarsely ground black pepper
2 t salt
1 t ground sage

Brine:  Combine water, beer, salt, sugar, and molasses in large resealable plastic bag.  Add in ice. Add pork chops, then pour beer brine into bag and seal.  Refrigerate 4 hours, turning bag occasionally.

Mix garlic, pepper, salt, and sage in small bowl and set aside.
When ready to grill, preheat grill by turning to the max for 15 or 20 minutes. Remove pork chops from beer brine; pat dry. Rub garlic mixture over both sides of pork chops. Put pork chops on grill and then turn grill down to medium.  Grill pork chops about 10 minutes per side.  Directions say until instant-read thermometer inserted into center of chops registers 145°F to 150°F. 10 minutes on each side did work for me.  Transfer chops to platter; cover with foil, and let stand 5 minutes before serving.
http://www.bonappetit.com/recipes/2001/07/beer-brined_grilled_pork_chops

And now for the recipe for the leftovers.  The original recipe calls for uncooked pork, but I have always used leftover cooked pork.  I also add garlic and peas, which the original doesn't call for. You could add other vegetables too.  I have also used dried ginger rather than fresh but yesterday I had fresh gingerroot.  Probaby a teaspoon of the dried to substitute for fresh.

Pork Fried Rice
3 leftover pork chops, sliced thinly (or other leftover pork or chicken)
1/3 c vegetable oil
4 eggs, lightly beaten
1 small onion, finely diced
3 garlic cloves, minced
1 T finely diced ginger
2 t white sugar
2 T hoisin sauce
2 T light soy sauce
1 T rice vinegar
1/4 t sesame oil
1 1/2 c or so frozen peas, thawed
4 c leftover rice (or just make it earlier in the day or right before, whatever!)
2/3 c finely sliced green onions

Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.


Heat remaining oil in hot wok and stir-fry onion and ginger for 1 minute. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice, peas, and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 2 minutes. Lastly, add spring onions and stir-fry for a further 30 seconds or until well combined and rice is heated through.

This says it serves 4, but seems like more like 6.  You could cut it in half and serve 2 or 3, if you only have one or two pork chops.
http://www.epicurious.com/recipes/food/views/Pork-Fried-Rice-237524#ixzz0nLUjoqt1