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How to Heat Up Leftover Pork Chops & Make Them Tender

author image Carolyn Robbins
Carolyn Robbins began writing in 2006. Her work appears on various websites and covers various topics including neuroscience, physiology, nutrition and fitness. Robbins graduated with a bachelor of science degree in biology and theology from Saint Vincent College.
How to Heat Up Leftover Pork Chops & Make Them Tender
How to Heat Up Leftover Pork Chops & Make Them Tender

Piping hot pork chops are not only tasty, they are also good for you. A 3-ounce serving contains almost 23 grams of protein, but be sure to trim away the fat or you'll add a lot of saturated fat to your meal. Instead of baking pork chops every time a craving strikes, make a large batch ahead of time. Carefully reheat the leftovers in the microwave, oven or skillet for a flavorful, easy meal.

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Step 1

Place the pork chops in a single layer on a microwave-safe plate. Cover the chops with a clean, damp paper towel.

Step 2

Heat the chops at 50 or 60 percent power. Using full power will heat the chops up too quickly, rendering them dry and leathery.

Step 3

Microwave the pork chops for 30 seconds at a time. Check the chops by touching one quickly with your finger to make sure it doesn't overheat. The chop should feel warm under your finger at the center and at the edges.


Step 1

Heat a few drops of vegetable or olive oil in a heavy-bottomed cast-iron skillet.

Step 2

Place the chops carefully into the heated oil with kitchen tongs in a single layer. Reheat in several batches if necessary.

Step 3

Sear the pork for 2 to 3 minutes on each side to make the outside crunchy and warm the inside.


Step 1

Pour a few tablespoons of water or broth into the bottom of an oven-safe casserole dish.

Step 2

Place the pork chops in liquid and cover the dish tightly with a lid or aluminum foil.

Step 3

Bake at 350 degrees for 10 to 15 minutes until the chops are warm. Remove the dish from the oven with mitts. Be careful when you peel back the aluminum foil to avoid steam burns.

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