Friday, September 12, 2008

Short Sharp Chops

Nicole also requested some freezer meal recipes. A while back I decided I was going to freeze a bunch of food and never cook again. I wanted something healthier than a casserole, so I was excited when I found this Cooking Light recipe. It fed our family for three meals. (I sliced two pork chops for each meal, rather than give everyone their own pork chop.)

Freezing directions: Combine pork and marinade in a large heavy-duty zip-top plastic bag, and place in freezer for up to 2 months. Thaw in refrigerator, cook as directed.

8 (2oz) boned center-cut pork loin pork chops (1/4 inch thick)
1/4 cup low-sodium soy sauce
1/4 cup thawed orange juice concentrate, undiluted
1/4 cup chopped green onions
1/2 tsp. ground ginger
1/2 tsp. black pepper
2 garlic cloves, minced
1 tsp. olive oil

Trim fat from pork. Combine soy sauce and the next 5 ingredients (soy sauce through garlic) in a large zip-top plastic bag. add pork to bag, seal and marinate in refrigerator for 1 hour, turning bag occasionally. Remove pork from bag, discard marinade.

Heat oil in a large nonstick skillet over medium-high, heat. Add chops, saute 3 minutes on each side.


K.Q. said...

That sounds good. I did the freezer meals before Lyla was born in July and we hated half of them. Why did I think tortillas or pastas wouldn't turn into mushy sickness after it thawed out?

melissa said...

You were the one that gave me the idea in the first place, k.q.! That is excellent advice about pasta and tortillas.

K.Q. said...

I did freeze your Easy Ravioli whatever it's called recipe, and that was great. So how do they freeze the ravioli and keep it from turning to mush after it's cooked?

allyn said...

i don't think you are suppose to cook the noodles before you freeze them. did you do that?
i froze enchiladas and they turned out pretty good after cooked. i had used the thick yellow corn tortillas. maybe that makes some kind of difference.
i really know nothing, but thought i should make a comment.