Sliced Pork Chop Sandwiches with Sweet Potato Fries

Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper for easy cleanup.

Spread 10 oz of frozen sweet potato fries in a single layer on the prepared baking sheet. Bake for 18 to 20 minutes, turning them over halfway through, until they are crispy and lightly browned.

While the fries are baking, slice 2 leftover cooked pork chops from Day 1 into very thin strips across the grain using a sharp chef's knife.

Peel 1/4 small red onion and slice it into thin rings. Wash 2 romaine lettuce leaves under cold running water and pat them completely dry with a paper towel.

Melt 1 tbsp of unsalted butter in a medium skillet over medium heat. Place 2 split hamburger buns cut-side down in the skillet. Toast for 2 to 3 minutes until the edges are golden brown, then transfer the buns to serving plates.

In the same skillet, reduce the heat to low. Add the sliced leftover pork chops and pour in 1/3 cup of sweet and smoky BBQ sauce. Stir gently to coat the pork and heat it through for 3 to 4 minutes until warm.

Assemble the sandwiches by placing 1 romaine lettuce leaf on the bottom half of each toasted bun. Divide the warm BBQ pork evenly between the buns and top with the sliced red onion rings. Close the sandwiches with the top buns and serve immediately alongside the hot sweet potato fries.