Yes, the chop is likely gone now, but I found myself in the exact same quandary at a friend's place, when I was there to help with some cooking.
We sauteed the pork long enough to cook it through, made a mirepoix for a soup but using fennel root rather than celery, and flavored it with fennel seeds and orange rind, with a bit of the juice of the orange thrown in for good measure. Tossed in the pork, added chicken stock, and had a great soup!