Reheating any meat is challenging.
One false move and you may as well be chewing on a dry, rubbery boot sole.
But never fear!
Those juicy pork-chops from last night can be as enjoyable the next day as they were fresh from the grill grates.
With a little know-how, you’ll never be munching on dried-out leftovers again!
Table of contents
Storing Leftover Pork Chops
The first step is making sure to store the leftovers properly. You don’t want them drying out in the fridge before you can eat them.
Store in an air-tight, resealable container.
Keep as much air out as possible.
Consume any leftovers within 4 days. Any longer than that and you run the risk of eating spoilt meat.
Smoked pork chops can store in the freezer for up to 3 months.
Again, make sure to seal tightly to keep any air out.
Prolonged freezing can affect the texture and quality of cooked meat.
How to Reheat Pork Chops
The best way to reheat leftovers is low and slow, with some added moisture. No more dry pork chops!
Using a cooking liquid adds moisture, preventing dryness.
Here are a couple of methods to try:
Reheating in the Oven
Using the oven method is the best way to reheat.
The convectional heat of the oven ensures the dish is getting all-over heat. The oven dish protects from drying out.
Preheat the oven temperature to 350°F.
Chose an ovenproof dish that’s large enough to contain the chops. Try not to overlap them, but touching is fine.
Add some broth, apple juice, stock, or water to the dish.
Work on 1 tablespoon of liquid for every chop.
Cover with the lid, or aluminum foil.
Heat in the oven for about 15-30 minutes.
You want the internal temp to reach 165°F. This is best checked with a meat thermometer.
Remove from the oven and serve immediately.
Reheating on the Stove Top
For best results, use a cast-iron skillet big enough to hold the chops without overlapping.
Set the stove to medium-high heat.
Add some liquid – stock, broth, apple juice, or water. Add more liquid during the cook if necessary.
Cover the pan and bring it to a good simmer on medium heat.
After 3-4 minutes, flip the chops to heat the other side.
Again, bring the internal temperature to 165°F.
Flash Reheating Method
Flash heating is the method of heating at a high temperature for a short period. The idea is to heat to a safe temperature without cooking it.
This technique is best for thinner boneless pork chops.
Heat the oven to 475°F.
Wrap the leftover pork chops in a sheet of aluminum foil.
Stick to one or two chops per parcel.
Place the foil parcels on the highest oven rack for 5-10 minutes of cooking time.
Check the internal temperature has reached 165°F. Place back in for extra cooking time if needed.
Let rest for 2-3 minutes, then serve.
Reheating in the Microwave
Using the microwave is a last resort for heating meat.
Food tends to have hot and cold spots and can dry out quickly.
Keep the temperature at 50% power. Any higher will cause the meat to become rubbery.
Place the chops single layer on a plate or baking sheet.
Cover with a layer of damp paper towel.
Heat them at 30-second intervals, until the chops are warm to the touch in the center.
Test with a meat temperature probe to ensure the thickest part of the center has reached 165°F.
See some of my favorite ways to use up leftovers below
Need to Reheat Other Proteins?
Leftover pork chops are perfect for an easy, quick meal on busy weeknights.
With a little patience, leftover pork chops can be as succulent and juicy as the day they were freshly smoked.
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
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