Freezer Cooking Pork Recipes

Mexicali Pork Chops

Serves: 4

  • 4 pork loin chop — 3/4″ thick
  • 1/2 cup green bell pepper -chopped
  • 1/4 cup diced onion
  • 1 can diced tomatoes — (16 ounce)
  • 1 can corn -whole kernel — (8 ounce) drained
  • 1 can kidney beans — (8 ounce) drained
  • 1/2 cup white rice
  • 1/2 cup water
  • 1 can diced green chilies — (4 ounce)
  • few dash hot pepper sauce

If pork chops are frozen, do not thaw until ready to use. If they are fresh, freeze them and keep with the dish. Cook green pepper and onion in oil till tender but not brown. Stir in undrained tomatoes, drained corn, drained kidney beans, uncooked rice, water, chilies, hot pepper sauce, and 3/4 tsp salt. Bring to a boil. Pour into a 12×7 1/2×2-inch baking dish. Freeze.

To serve: Thaw dish. Brown pork chops. Season with salt and pepper. Arrange pork chops on top of dish. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more or until meat is tender.

Pork Kabobs

Serves: 6

  • 1/2 cup vegetable oil
  • 1/4 cup diced onion
  • 3 tablespoons lemon juice
  • 1 tablespoon parsley -minced — fresh
  • 1/2 teaspoon minced garlic — (1/2 to 1)
  • 1/2 teaspoon salt
  • 1/2 teaspoon marjoram -dried
  • 1/8 teaspoon black pepper
  • 2 pounds boneless pork chops — cut into 1-inch
  • pita bread

CUCUMBER YOGURT SAUCE:

  • 1 carton plain yogurt — (8 ounce)
  • 1/2 cup cucumber chopped
  • 1 tablespoon diced onion
  • 1 tablespoon parsley -minced fresh
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic salt

In a resealable plastic bag or shallow glass cotnainer, combine the first eight ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. Grill, uncovered, over medium coals for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

Easy Pork Chops

Serves: 4

  • 6 thick rib pork chops (2 1/2 lbs.)
  • 1 tablespoon & 1 tsp. salt
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 can Italian tomatoes
  • 2 medium onions — thinly sliced
  • 2 tablespoons parsley — chopped
  • 1 tablespoon olive oil

Trim chops of all excess fat. Combine salt, basil and oregano, rub this herb-salt seasoning into the chops thoroughly. Remove as many seeds as possible from tomatoes. (Remove the whole tomatoes from the liquid, then strain the juice to clear it of seeds). Place the tomatoes and juice in shallow baking pan, (13 x 9 x 2 inches). Add layer of onions. Place the seasoned chops on top. Drip olive oil over the chops. Place pan in 350 degree oven for 1 1/2 hours. Remove fat from sauce. Serve with corn, sweet potatoes, baked noodles, baked apples and salad.

Cheesy Pork Chops

Serves: 6

  • 6 Pork chops
  • Butter to fry in
  • 1/4 cup Flour
  • 3/4 cup milk
  • Salt
  • 8 ounces Package of cream cheese — cubed
  • Paprika
  • 1/2 tablespoon Garlic salt
  • Pepper
  • 1/2 cup Parmesan cheese

Coat the chops with the seasoned flour, and brown in margarine or butter. Heat milk and add cream cheese, garlic salt and 1/4 C Parmesan cheese, mixing well until blended. Place chops in baking dish ( 12×8). Cover with sauce, and 1/4 Parmesan cheese, bake at 325, 50 minutes, or until chops are tender.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>