Fix, Freeze, Feast - Kati Neville [36]
FOR OUTDOOR COOKING
1. Prepare a medium fire in a gas or charcoal grill.
2. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF. Baste the chops as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
FOR INDOOR COOKING
Arrange chops on a greased broiler pan. Broil chops under high heat 5 inches from the heat source, turning frequently, for 15 to 18 minutes, or until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF. Baste the chops as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
The marinade in this recipe is also our best-loved salad dressing. Make an extra batch to serve over salad greens—you may never buy commercial dressing again. —LT
BASIL-BALSAMIC CHOPS
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (6–8 POUNDS, OR 12 CHOPS) PORK LOIN CHOPS, BONELESS OR BONE-IN
1 cup olive oil
½ cup balsamic vinegar
¼ cup soy sauce
¼ cup lemon juice
2 tablespoons honey
3 teaspoons minced garlic (about 9 cloves)
3 teaspoons dried basil
2¼ teaspoons black pepper
3 one-gallon freezer bags, labeled
1. Rinse and divide chops evenly among the freezer bags.
2. Whisk together olive oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl. Divide marinade evenly over the pork.
3. Into each bag measure 1 teaspoon garlic, 1 teaspoon basil, and ¾ teaspoon pepper.
4. 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.
FOR OUTDOOR COOKING
1. Prepare a medium fire in a gas or charcoal grill.
2. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF. Discard remaining marinade.
FOR INDOOR COOKING
Arrange chops on an ungreased broiler pan. Broil chops under high heat, 5 inches from the heat source, turning frequently, for 15 to 18 minutes or until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF. Discard remaining marinade.
A VERSATILE MARINADE
What else can you season with this delicious marinade? In addition to enjoying it as a salad dressing, you can substitute 1 tray pack (about 6 pounds) boneless, skinless chicken half-breasts for the pork chops and grill until an instant-read thermometer inserted in the thickest part of the chicken reads 170ºF.
CREATIVE LEFTOVERS
Your leftovers will not always stretch into another full meal, but you can still find a delicious use for them. The flavors in most of our chicken, beef, and pork recipes are perfect for wraps, stir-fries, or omelets, or on a pizza. For example, leftover pork from this recipe is easily transformed into Basil-Balsamic Wraps: Stir-fry leftover rice and bite-size pieces of pork in a medium skillet over medium-high heat until heated through. Wrap in a flour tortilla and add shredded Cheddar cheese, black beans, chopped scallion, and sour cream. Who says leftovers have to be boring!?
Here’s a dish that’s simply delicious! You’ll find many Cajun spice blends at your local grocery store and online. I make a Tex-Mex variation of this dish also: simply substitute in equal measures bold taco seasoning for the Cajun seasoning, Chipotle Roasted-Tomato Sauce (page 176) for the canned tomatoes, and Green Giant Mexicorn in place of plain corn. —KN
CAJUN BRAISED SKILLET CHOPS
MAKES 2 ENTRÉES, 6 SERVINGS EACH
1 TRAY (6–8 POUNDS, OR 12 CHOPS) BONELESS PORK LOIN CHOPS
1 cup shredded Parmesan cheese (about 3½ ounces)
2 tablespoons black pepper
2 tablespoons Cajun seasoning
3 egg whites, lightly beaten
1 cups chicken broth
1 (15-ounce) can sweet corn, drained
1 (14½-ounce) can petite-cut tomatoes
cup diced onion
2 tablespoons minced garlic (about 18 cloves)
2 one-gallon freezer bags, labeled
2 one-quart freezer bags
ON HAND FOR COOKING EACH ENTRÉE
1½ tablespoons vegetable oil
1. Rinse and trim chops as desired.
2. Lay out two shallow dishes. Put the egg whites in one dish. Mix