I'd bone and dice the pork chops and slow simmer them in a large pot with onions, garlic, carrots, potatoes and a can of diced tomatoes, mixed in with a couple of cups of water and some vegetable stock. Cook on slow heat until mixture is reduced to a yummy, thick casserole.
The hot dogs I'd cook in an Italian-type sauce comprising a couple of cans of diced tomatoes, tomato paste, onion, garlic and oregano. Serve with pasta or rice and a fresh tossed salad.
Store in individual, one-serve containers in freezer.