Fix, Freeze, Feast - Kati Neville [37]
3. Place each chop onto a rimmed baking sheet. When all chops are coated, place in the freezer for 1 hour. Discard remaining egg and Parmesan mixture.
4. Into each 1-quart freezer bag measure cup chicken broth, cup corn, cup tomatoes, cup onion, and 1 tablespoon garlic. Seal.
5. Divide frozen chops evenly among the 1-gallon freezer bags. Place one bag tomato mixture into each bag of chops.
6. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Heat oil in a deep skillet or Dutch oven over medium heat. Fry chops 3 minutes on each side; remove from the pan.
3. Pour broth and vegetables into pan. Gently scrape browned bits from the bottom; reduce heat to medium-low. Return chops to pan. Simmer, covered, 15 to 20 minutes, turning chops occasionally, or until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF.
CREOLE, CAJUN, OR ACADIAN?
After the Gulf of Mexico hurricanes of 2005 I became interested in the region’s food traditions. I began exploring the differences among Creole, Cajun, and Acadian cooking. Based on the heavier use of pungent spices in this recipe, this dish likely leans toward Cajun.
A favorite of many clients and friends, this recipe began in the kitchen of our friend Shawnee. She says, “Enjoy this south-of-the-border flavor without a south-of-the-border morning headache.” —KN / LT
MARGARITA PORK CHOPS
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (6–8 POUNDS, OR 12 CHOPS) PORK LOIN CHOPS, BONELESS OR BONE-IN
4½ cups bottled margarita mix
6 tablespoons minced garlic (about 54 cloves)
6 teaspoons salt
3 teaspoons black pepper
3 one-gallon freezer bags, labeled
1. Rinse and divide chops evenly among the freezer bags.
2. Into each bag measure 1½ cups margarita mix, 2 tablespoons garlic, 2 teaspoons salt, and 1 teaspoon pepper.
3. Seal and freeze.
THICK AND THIN
Warehouse packages of boneless pork loin chops can vary in size quite a bit. Sometimes packages contain as few as 9 chops, while other times a full dozen. Sometimes I mix and match chop sizes to even out these differences. For example, if packages contain nine 1-inch thick chops, I divide six of these chops among the bags. The remaining three are cut in half lengthwise to yield six thin chops, which are also added to the marinade. The larger chops are for adults; the smaller ones for kids. Varying portion sizes to accommodate different appetites helps stretch the budget, too! —KN
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. 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 14 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 beautiful yellow marinade in this dish mellows once grilled, leaving just the right amount of flavor and a golden color. Try serving your pork chops with hash browns, applesauce, and sour cream—the perfect flavor combination. —LT
MUSTARD-OREGANO CHOPS
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (6–8 POUNDS, OR 12 CHOPS) PORK LOIN CHOPS, BONELESS OR BONE-IN
½ cup prepared mustard
¼ cup red wine vinegar
¼ cup lemon juice
¼ cup vegetable oil
2 tablespoons honey
3 teaspoons dried oregano
3 teaspoons minced garlic (about 9 cloves)
3 one-gallon freezer bags, labeled
1. Rinse and divide chops evenly among the freezer bags.
2. Whisk together mustard, vinegar, lemon juice, oil, and