Leftover Pork and Vegetables Recipe

Leftover Pork and Vegetables Recipe
Photo by: Taste of Home
Rating

100% would make again

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When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers.

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  • 2 Servings
  • Prep: 10 min. Cook: 25 min.

Ingredients

  • 1/3 cup chopped red onion
  • 1/2 cup chopped sweet red or chopped green pepper
  • 1 celery rib, chopped
  • 1 tablespoon Crisco® Pure Olive Oil
  • 1 cup cubed cooked pork (1/2-inch cubes)
  • 3/4 cup frozen sliced carrots, thawed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup pork gravy
  • 1/3 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/8 teaspoon pepper
  • Hot cooked rice

Directions

  • In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice. Yield: 2 servings.

Leftover Pork and Vegetables published in Cooking for One or Two Cookbook , p186

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Reviews for Leftover Pork and Vegetables (3)

Leftover Pork and Vegetables Recipe

Leftover Pork and Vegetables

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Reviewed on Aug. 16, 2009 by jean08882

Re: Leftover Pork and Vegetables

This was excellent. I was looking for a way to fix leftover pork. It didn't taste warmed over. I used the rest of the chicken broth can to fix the rice.

Reviewed on Jan. 19, 2009 by Kris Countryman

This is a great way to use leftover pork. I didn't have frozen carrots so I added canned carrots at the end.

Reviewed on Aug. 25, 2008 by cookie7474

This sounds good, I think we'll try it, sans the mushrooms. We're not much of mushrooms people except for pizza.

thanks, Cookie

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