This recipe calls for the left over pork chops from the Slow cooker pork chop recipe, if they were so good that there wasn’t any leftovers, then save the juices and add to a pound of cooked ground pork or cooked pork stew meat. Use about 1/2 of the pork chop recipe juices to flavor this recipe, more can be added if desired for flavor.
- 2 tbsp. oil
- 1 sm.-med. onion, diced
- 1-2 tbsp House Seasoning
- 1/2 – a whole bunch of fresh asparagus, sliced in 1 to 1 &1/2 inch pieces
- 2-4 left over cooked pork chops, cubed, or 1 lb each of cooked ground pork or pork stew meat
- 1 can of Italian flavored diced tomatoes, drained
In a large skillet, add oil and heat till ready. Add diced onion and saute till soft, meanwhile cut up asparagus, add and cook till tender.
Mean while cut out the bones and cube your cooked pork chops, if there is any gravy or juices still with the chops, make sure to add this to the skillet also. Stir fry till all heated and the gelled juices are juicy.
If any water has produced in the skillet, drain before adding tomatoes. Drain tomatoes slightly, then add to skillet, cook till heated well.
You can turn to simmer after adding tomatoes if you need to let sit for a bit before serving otherwise serve as soon as heated.