Fix, Freeze, Feast - Kati Neville [35]
4 Bs GRILLED CHOPS
MAKES 2 ENTRÉES, 6 SERVINGS EACH
1 TRAY (6–8 POUNDS, OR 12 CHOPS) PORK LOIN CHOPS, BONELESS OR BONE-IN
1½ cups pale ale (or other light beer)
½ cup ketchup
¼ cup packed brown sugar
¼ cup white balsamic vinegar
¼ cup Dijon mustard
2 teaspoons minced garlic (about 6 cloves)
½ teaspoon black pepper
2 one-gallon freezer bags, labeled
1. Rinse and trim chops as desired. Divide the chops evenly between the two freezer bags.
2. Whisk together beer, ketchup, brown sugar, vinegar, and mustard In a medium bowl. Divide marinade evenly over the chops.
3. Into each bag, measure 1 teaspoon garlic and ¼ teaspoon pepper.
4. Seal and freeze.
NOTE: The chops and marinade can also be divided among three or more 1-gallon freezer bags to make more entrées with fewer portions.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium-low fire in a gas or charcoal grill.
3. Cook chops until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF. Discard remaining marinade.
BALSAMIC VINEGAR
We have found that balsamic vinegar is one of the rare ingredients that offer no substantial savings when purchased at the warehouse versus the grocery store. Since prices are comparable between the two, choose your favorite brand at either location. If you use a lot of balsamic vinegar, you may want to purchase the warehouse bottles simply for the convenience of the size.
I named this recipe after a local bento shop owner I used to know. She and her son always served the most wonderful food with such great hospitality. I still recall An’s wide, warm smile, greeting us each time we ate there. She came to know my family, my parents, and me, too. This dish is sure to put a smile on your dinner guests’ faces, like it does mine—wonderful smiles that always remind me of An. —KN
AN’S PORK CHOPS
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (6–8 POUNDS, OR 12 CHOPS) PORK LOIN CHOPS, BONELESS OR BONE-IN
1 cups soy sauce
½ cup sugar
cup rice vinegar
¼ cup toasted sesame oil
3 tablespoons minced ginger
3 tablespoons minced garlic (about 27 cloves)
¾ teaspoon cayenne pepper
3 one-gallon freezer bags, labeled
1. Rinse and divide chops evenly among the freezer bags.
2. Combine soy sauce, sugar, vinegar, and sesame oil in a medium bowl. Divide marinade evenly over the pork.
3. Into each bag measure 1 tablespoon ginger, 1 tablespoon garlic, and ¼ teaspoon cayenne.
4. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium-low fire in a gas or charcoal grill.
3. Cook chops until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF. Discard remaining marinade.
RICE VINEGAR
Rice vinegar can be found in the Asian food section of your grocery store. The strength of flavor among rice vinegars varies widely. If you find the flavors in this dish are unbalanced or have too heavy a vinegar taste, make a note to use less vinegar next time.
Look for this unique jelly at the farm stand or farmers’ market, or in either the specialty aisle or near the peanut butter and preserves in a grocery store. Sweet with just a little kick, it adds a bit of fun to everyday pork chops. —KN / LT
PEPPER JELLY PORK CHOPS
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (6–8 POUNDS, OR 12 CHOPS) PORK LOIN CHOPS, BONELESS OR BONE-IN
1 cup jalapeño pepper jelly, such as Tabasco brand
2 tablespoons spicy brown mustard
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1½ teaspoons dried thyme
3 one-gallon freezer bags, labeled
1. Rinse and divide chops evenly among the freezer bags.
2. Whisk together pepper jelly, mustard, vinegar, oil, and thyme. Divide the marinade evenly over the chops.
3. Seal and freeze.
TO COOK ONE ENTRÉE
Prepare on an outdoor grill or indoors under a broiler.
1. Completely thaw one entrée in the refrigerator.