Riverboat
I did an oven risotto last night with chicken thighs. Chopped and fried onion, celery, garlic, tomato, chicken & rice, added stock and left to cook in wth oven. The original recipe is Spanish and includes fresh prawns and chorizo, but I'm not spending that money this week. You could add herbs too, I was rushing. I used two thighs and had enough for dinner for four plus packed lunch for 2 DCs, I served left over veg from Sunday.
I use chicken thighs a lot as I prefer them, it's OH who thinks chicken breast is better - silly boy-, you could use them in soups, curries, casseroles, roast, barbieque. Pork chops can be baked, brown them on the hob first, serve with whichever carbohydrate and veg/salad. I sometimes commit the cardinal sin of chopping 1 large pork chop and using it in a pasta sauce whispers for the whole family (2 adults, 2 children).
Today will be an NSD. I am determined.