Great ideas... I think it would be great in lassagne!
I always add a pork chop (one chop, with bone and all the pork fat!) whenever I make my red sauce!
unless, of course, I'm making a red clam or mussel or oyster sauce...
I learned the pork chop trick from Heather, a housemate of mine back in the 70's... been doinng it ever since...
