Freezer Friendz: Dijon Pork Chops by Mags

Tuesday, April 28, 2009

Dijon Pork Chops by Mags

Recipe from Mom's Budget.com

Ingredients:

6 boneless pork chops
1/3 cup Dijon mustard
1 tbsp Worcestershire sauce
2/3 cup Italian seasoned bread crumbs (can use plain if that's all you have but add a dash of Italian seasoning)

Assembly:

In a bowl, combine Dijon mustard and Worcesterhire sauce. Lightly season the four pork chops with salt and pepper to taste, if desired.
Use a pastry brush to brush each side of the pork chops with the Dijon mixture. Next, coat each side with the Italian seasoned bread crumbs.

Freezing:

Option 1 - flash freezing separately - Place on cookie sheet flash freeze in the freezer. After a few hours, place the pork chops in a freezer bag or container.
Option 2 - Slide 3-4 pork chops into a gallon-size Ziploc Bag. Press out air and freeze flat. If the chops are big, you'll need to put 3 per bag.

Serving Day:

Thaw in refrigerator or cook directly from freezer.
Set your oven to the broil setting and allow to preheat.
Place pork chops on a broiler pan (or use a cookie sheet with a baking rack on top to allow the drippings to fall) and broil each side for 10-12 minutes or until pork chops are thoroughly cooked inside. (Adjust time depending on whether you thawed first or took directly from freezer.)

Enjoy!
:) Mags

4 comments:

MagsMay 4, 2009 at 9:04 AM
Not to toot my own horn (except for the part where I will...! LOL), but our family LOVED these! I also sent 4 home with my parents and they loved them too! :)
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WendyMay 19, 2009 at 3:35 PM
My family loved this meal. They go crazy anyway when they get pork chops, which is not that often. Thanks for a delicious meal.
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katieJune 5, 2009 at 1:30 PM
Excellent! I only pulled out a pkg. of 3 (just perfect for us), so I'm excited to have this one again soon. Thanks Mags!
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MagsJanuary 7, 2016 at 9:41 AM
So 8 years later, my Mom asks me for this recipe again! She still remembered how much she liked it after all this time. :)
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Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

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Tuesday, April 28, 2009

Dijon Pork Chops by Mags

4 comments:

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