But if you are struggling to find new ideas to stretch the food in your fridge and pantry, celebrity chef Rick Moonen, shared an easy recipe that uses leftovers from Perry’s Steakhouse famous pork chop and turns it into spicy pork larb cabbage wraps. “This leftover pork chop was in the refrigerator and I ground it up. If you don’t have pork chops at home, Perry’s now features Pork Chop Friday and Wednesday Lunch to-go for $16. Wraps:• 1-pound ground (or finely diced) Pork Chop leftovers• 3 tablespoons extra virgin olive oil• 3 ounces garlic cloves, sliced• 6 large limes• 1 head green cabbage• ½ large red onion, finely sliced• ½ cup Thai basil leaves, roughly chopped• ½ cup cilantro leaves, roughly chopped• ½ cup mint leaves, roughly choppedDirections:1. Transfer to a bowl and place on the platter next to the cabbage leaves.