Fix, Freeze, Feast - Kati Neville [70]
4 Bs GRILLED CHOPS
Thaw entrée in the refrigerator or cook it straight from the freezer. Put beef and broth into slow cooker. Cook on low for 5 to 6 hours, or until beef is fork tender.
Completely thaw entrée in the refrigerator. Prepare a medium-low fire in a gas or charcoal grill. Cook chops until an instant-read thermometer inserted into the thickest part of a chop reads 160°F. Discard remaining marinade.
AN’S PORK CHOPS
CAJUN BRAISED SKILLET CHOPS
Completely thaw entrée in the refrigerator. Prepare a medium-low fire in a gas or charcoal grill. Cook chops until an instant-read thermometer inserted into the thickest part of a chop reads 160°F. Discard remaining marinade.
Completely thaw entrée in the refrigerator. Heat 1½ tablespoons oil in a deep skillet over medium heat. Fry chops 3 minutes on each side; remove from pan. 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, or until an instant-read thermometer inserted into the thickest part of a chop reads 160°F.
PEPPER JELLY PORK CHOPS
MARGARITA PORK CHOPS
Completely thaw entrée in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160°F. Discard remaining marinade. See main recipe for indoor cooking instructions.
Completely thaw entrée in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160°F. Discard remaining marinade. See main recipe for indoor cooking instructions.
BASIL-BALSAMIC CHOPS
MUSTARD-OREGANO CHOPS
Completely thaw entrée in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160°F. Discard remaining marinade. See main recipe for indoor cooking instructions.
Completely thaw entrée in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160°F. Discard remaining marinade. See main recipe for indoor cooking instructions.
TURKISH PORK LOIN CHOPS WITH BACON
FIREHOUSE PORK SKEWERS
Place chops in an ungreased baking dish. Cover and completely thaw in the refrigerator. Bake chops, uncovered, at 350°F for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of a chop reads 160°F. Note: Two to four chops will fit nicely in a 9- by 9-inch baking dish. If cooking five or more chops, use a 13- by 9-inch baking dish.
Needed on hand to complete this entrée: 1 medium onion, cut into 8 wedges; 10–12 (9-inch) skewers. Completely thaw entrée in the refrigerator. If using wooden skewers, soak them in water while meat is thawing. Thread pork pieces and onion onto skewers. Prepare a medium fire in a gas or charcoal grill. Cook 12 to 15 minutes, turning occasionally. Discard remaining marinade.
CAM’S RIBS
CARIBBEAN PORK TENDERLOIN
Completely thaw entrée in the refrigerator. Place the ribs in a large stockpot and cover with water. Set bag of sauce aside. Simmer ribs about 1 hour, or until tender. Drain ribs and place in an ungreased baking dish. Pour sauce over ribs. Bake, uncovered, basting ribs with sauce every 10 minutes, at 350°F for 1 hour.
Completely thaw entrée in the refrigerator. Prepare a medium-low fire in a gas or charcoal grill. Cook tenderloin until an instant-read thermometer inserted into the thickest part of the pork reads 160°F. Discard remaining marinade.
STICKY RIBS
APPLE AND CRANBERRY PORK LOIN
Completely thaw entrée in the refrigerator. Place the ribs in a large stockpot and cover with water. Set bag of sauce aside. Simmer ribs about 1 hour, or until tender. Drain ribs and place in an ungreased baking dish. Pour sauce over ribs. Bake, uncovered,