Sure, try this recipe. You can easily use already cooked chops and have the sauce as a topping or nestle the chops in the sauce to reheat that way. For every 4 chops combine: 3/4 cup salsa 1/4 cup peanut butter 2 Tbs. lime juice 1 Tbs soy sauce 1 tsp ginger Heat up sauce and place pork chops in the sauce to reheat. If you are cooking from raw, use a crock pot and cook for 8 hours on low. Top with 4 Tbs peanuts and 2 Tbs cilantro.

Make sammiches, warm up or lightly toast some hamburger buns, kaiser rolls, or similar. Nuke the chop just enuff to warm; slice of onion, purple, white, spanish, whatever ya like; pickle or even sauer kraut; cheese if ya want, swiss or some other mild white type, Edam its a Gouda cheese; some good mustard or... some ranch dressing mixed with equal mayo and some pickle relish, chopped onion and maters, garlic, dash of Tabasco, was a 'secret sauce' at Pig-Hip drive-ins when I was a kid, the pork was chopped or shredded but tastes just as good as a slab, and I do NOT like ranch on salads. Also a 'tarter' sauce style dressing is good on pork sorta the same recipe without the ranch. Open face sammich with just salt and pepper, stick under the broiler to crisp. Got any ham? Cuban sandwiches- the pork is sposed to be sliced thin but hey, make a thick Cuban. Or just slice thin strips off the chop> 1 loaf Cuban bread* Prepared yellow mustard 1/2 pound baked ham, thinly sliced 1/2 pound roast pork, thinly sliced 8 thin dill pickle slices 1/2 pound Swiss cheese, thinly sliced * Italian or French bread may be substituted. Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches. Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately. Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side. Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side. George Forman Grill: May also be used. http://whatscookingamerica.net/Sandwich/CubanSandwich.htm In the morning, fry up some bacon, toast some English Muffins ( or Wonder Bread if ya got no muffins) quick fry the chops just to make um warm and crisp and all bacony good, if you have a sharp knife and steady hands you could make um 1/2 inch thick, then fry some eggs in the porky bacon grease. Plop the bacon and chops onto the muffin, top with the eggs, salt and pepper, onion if ya want, some cheese, put the other part of the muffin on top, pour some bacon grease on, ( bacon grease makes your arteries slick so the cholesterol flows rite thru) Eat with knife and fork. If know one is watching, just grab one of the chops right out of the ice box with your fingers and eat it. Be sure and growl while tearing and chewing, frown and glance around furtively, even hunker down with your back to the wall,. Don't share. A sorta 'return to our roots.'

Give 'em to me

Chop them up (dice) and heat them up in some nice dry garlic sparerib sauce - serve over rice or noodles. Add any leftover cooked onion or pepper as well or stir fry some fresh. Simple and quick. Always keep bottled sauce on hand for these occasions - orange ginger, lemon garlic, sweet and sour, cherry, etc. Make your own by using plum sauce and adding your own flavourings.

I'm an editor at http://www.recipelion.com, where we feature an array of pork recipes. I'd reccomend our pork lettuce wraps: http://bit.ly/OsneH We've got a huge database of pork chop recipes, and we're updating all the time! Please check out: http://bit.ly/RsVLw http://bit.ly/c7aUw Also, we've recently released a pork recipes ebook, free and available to download: http://bit.ly/KhzhD