Freezer Friendz: Marinated Pork Chops by Jackie

Saturday, April 2, 2011

Marinated Pork Chops by Jackie

*This recipe is adapted from The Freezer Cooking Manual from the 30 Day Gourmet

Ingredients:
8 pork chops (I buy center cut half boneless pork loin and ask the butcher to cut it into chops)
2 c. pineapple juice (takes 2-46oz. cans to make 6 meals)
1/2 c. soy sauce
1 tsp. ginger
1/2 tsp. garlic, minced
1/3 c. Italian dressing (takes 1-16oz. bottle to make 6 meals)

Assembly Day: Place all ingredients, except pork chops, in gallon size Ziploc freezer bag. Mix well. Place pork chops in bag. Seal and lay flat on cookie sheet to freeze.

Serving Day: Thaw completely. Grill pork chops until no longer pink inside. Discard marinade.

7 comments:

AnonymousApril 2, 2011 at 9:25 PM
I've noticed even Ziploc freezer bags are making my food taste like plastic...but just recently. I've stored everything from homemade cookies to seasoned shredded chicken in them, and everything comes out of the bag with a slight plastic flavor. You recipe sounds wonderful!
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JCDesigns02April 2, 2011 at 9:56 PM
That's interesting. I haven't had that experience; however, I haven't bought any Ziploc bags since last summer because I stocked up when there was a big sale. I wonder if they are making them out of something different now. If I were you I'd contact them and let them know what you are experiencing. They may be able to help you.
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AnonymousApril 2, 2011 at 10:34 PM
Yeah, I was wondering if they'd made any changes because it's only been recently that I've noticed it (the plastic taste). I decided I should maybe just start using freezer containers instead, but maybe I will try to contact Ziploc. I just happened upon your website when I was searching the internet to see if anyone else experienced the same problem. Thanks for your info.
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JCDesigns02April 2, 2011 at 10:40 PM
I'm glad you found us! If you contact the company, they will likely send you coupons for taking time to give them input. Just a thought. Good luck!
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AnonymousApril 11, 2011 at 1:43 PM
We loved these pork chops! Yum!
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AnonymousMay 2, 2011 at 2:39 PM
These had good flavor but were very tough to chew. I did bake them in the oven due to a rainy day. Next time I would cover the pork while cooking.
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EricaMay 7, 2011 at 11:48 PM
I grilled mine and they were wonderful!!! I did not keep them on the grill very long, as soon as the pink was gone, I took them off and they were very tender. Everyone loved them and I was very happy to eat the left overs. I will use this for a marinade for pork chops again for sure!
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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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Saturday, April 2, 2011

Marinated Pork Chops by Jackie

7 comments:

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