Left Over Crispy Grilled Pork Chop Lunch

This meal is perfect for those who are looking for a hearty, yet healthy meal. The pork chop and vegetables provide plenty of protein and fiber, while the gravy adds a touch of flavor. This dish is also relatively easy to prepare, so it’s perfect for busy weeknights


  • Crispy grilled pork chop
  • Sauteed onion
  • Fennel
  • Apple
  • Half a cup of caulimash
  • One-fourth a cup of sauerkraut
  • Gravy made from pan juices and chicken stock


  1. preheat oven to 375 degrees F
  2. Place pork chop on a baking sheet and roast for 25 minutes, or until cooked through meanwhile, saute onion, fennel and apple in a large skillet over medium heat
  3. When the pork chop is finished cooking, add it to the skillet with the other ingredients and cook for an additional five minutes
  4. To make the gravy, simply combine pan juices and chicken stock in a small saucepan over low heat. When everything is finished cooking, plate the pork chop and vegetables together and spoon gravy over top. Enjoy!

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