Cook Once, Eat Twice! Pork Loin Chops with Sweet Balsamic Mushrooms AND Pressed Pepperoncini Pork Sandwiches Recipes | www.Robyns.World

One of the easiest ways to make your time in the kitchen easier is to cook once and eat twice. Not just plain leftovers either but a second meal that is just as delicious as the first.

For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.

“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”

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Pork Chops with Balsamic Mushrooms Recipe | www.Robyns.World

Pork Loin Chops with Sweet Balsamic Mushrooms

For your first meal try these delicious pork chops. You will cook 8 pork chops total this night, eat 4 tonight for dinner and put the other 4 in the fridge to use in the next recipe to eat for another dinner or lunch later in the week. You just have to season the chops with a little pepper and cook in the skillet for about 4 minutes on each side to get started – that’s when you will remove half of them before continuing on with the rest of the recipe for tonight’s dinner.

This recipe would be great served with potatoes, rice, grains, or even cauliflower “rice” that you can spoon some of the sauce over as you eat.

Pork Loin Chops with Sweet Balsamic Mushrooms


  • 2 tablespoons canola oil, divided
  • 12oz sliced portobello mushrooms
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt, divided
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon sugar
  • 2 tablespoons chopped green onions
  • 8 Medium boneless center-cut pork loin chops, trimmed of fat (about 4 ounces each)
  • 1/2 teaspoon ground black pepper


Sprinkle both sides of pork with pepper.

In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.

Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.

In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.

To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.

Pressed Pepperoncini Pork Sandwiches Recipe | www.Robyns.World

Pressed Pepperoncini-Pork Sandwiches

Your second meal is even easier since you have already cooked the pork! Make sure you remember to hollow out the bread loaf so that you get a nice meat-to-bread ratio. You could also slice the cooked pork thinly before putting into the sandwiches if you like. Mix up the topping and pour on the top then place the slices of cheese on top of that. Now press the sandwiches down to get all the flavors and juices absorbed into the bread then slice into pieces.

If you made some sort of rice or grain as a side dish on the first night and have left-overs of that, try making a cold salad with the leftovers and adding more of the same ingredients you use in the topping for the sandwiches as flavoring.

Pressed Pepperoncini Pork Sandwiches


  • 2 cloves garlic, minced
  • 1 1/2 tablespoon canola oil
  • 1 1/2 tablespoon cider vinegar
  • 1 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried pepper flakes
  • 3 pieces ultra thin sliced Swiss cheese, cut in half
  • 12oz crusty French bread, unsliced
  • 4 leftover pork chops from the Pork Loin Chops with Sweet Balsamic Mushrooms recipe (above)
  • 2/3 cups pepperoncini slices
  • 1 Medium plum tomato, chopped
  • 1/4 cup finely chopped red onion


Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.

Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.

Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.

Cook Once, Eat Twice! Pork Loin Chops with Sweet Balsamic Mushrooms AND Pressed Pepperoncini Pork Sandwiches Recipes | www.Robyns.World

Source: CanolaInfo