Sunday, January 11, 2009

COOKING DAY :: Pork Chop Plan #1

Boneless pork sirloin chops were on sale this week for $1.77. To take advantage of this sale, I'll be preparing several recipes using the chops and putting them in the freezer. I have tried all these recipes, and they are totally family and kid friendly. Of course, I add the recipes to my menu immediately, but I make sure not to serve them too close together. Don't want my family to complain... Having an unhappy family or having the kids revolt against the cook does not make a happy shopper or cook! And if Mama ain't happy, ain't nobody happy!

Here's what's cookin':

Tex-Mex Style Pork Chops
Make Ahead Breaded Chops
Crock Pot Saucy Chops
Rosemary Potatoes & Chops

Ingredient list:

2 Tbsp. bread crumbs
1/4 cup whole wheat flour
1/4 cup vegetable oil
1 tsp. dried parsely
1/4 tsp. pepper
1 8-oz. can black beans (YOU CAN USE PINTO OR KIDNEY BEANS ALSO!)
1 8-oz. can corn
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup
1 envelope of Onion Soup Mix
1 15 oz. can Stewed Tomatoes
14-oz. can diced green chiles
2 cups white rice
1/4 cup Italian salad dressing
1 egg
1/4 cup milk
18 pork chops
1/4 cup diced onion
4 large potatoes
1/2 green pepper, sliced
For the day you'll eat: Rice or pasta for the Crock Pot Saucy Chops

Other supplies you'll need:
6 small sheets wax paper, 4 gallon-size freezer bags

Step #1:
Make-Ahead Breaded Pork Chops:

1. Pound the pork chops until they are 1/4" thick.
2. Get out 2 bowls. Put 1 egg and 1/4 milk in one bowl and mix well. In the other bowl, mix 2 tbsp. bread crumbs and 1/4 cup flour.
3. Dip pork chops into the mix, then dredge in the flour mix.
4. Place each pork chop on a piece of wax paper, and on a cookie sheet. Flash freeze all the pork chops until hard. Transfer to a gallon-size zip lock bag, with wax paper seperating the chops.
5. LABEL THE BAGS: To cook, thaw over night in fridge. Place 3 tbsp. oil in a non-stick pan. Fry chops until browned on both sides and cooked all the way through.

Step #2:
Crock Pot Saucy Chops

1. In a large bowl, combine 1 can Cream of Celery Soup, 1 can Cream of Mushroom Soup, 1 envelope Onion Soup Mix.
2. Put 4 large uncooked pork chops (can add 1-2 more if your family is larger) in a large freezer bag. Pour soup mixture over the chops.
3. LABEL THE BAG: Thaw in the fridge overnight. Spray the crock pot with cooking spray. Pour the pork chops and sauce into the crock pot. Cook on low 4 hours. Serve over your favorite rice or pasta.

Step #3:
Rosemary Potatoes and Chops

1. Place 4-6 chops in a large ziplock freezer bag. Pour 1/4 cup Italian Salad Dressing over the chops.
2. LABEL THE BAG: Thaw chops overnight in the fridge. Cut 4 large potatoes into wedges. Place them in the crockpot. Sprinkle with 1/4 tsp. pepper and 1 tsp. Rosemary. Pour the chops on top. Cook 6-8 hours on low.

Step #4:
Tex-Mex Style Pork Chops

1. In a large saute pan, cook 1/2 cup sliced green pepper and 1/4 cup diced onion until tender, but not browned. Stir in 1 can undrained stewed tomatoes, 1 8-oz. can drained corn, 1 8-oz can drained and rinsed black beans (YOU CAN USE PINTO OR KIDNEY BEANS INSTEAD!), 1 cup uncooked rice, the 4-oz. can chopped green chiles, 2 cups water, and 3/4 tsp. salt into a large freezer bag.
2. LABEL THE BAG: Thaw over night in fridge. Thaw 4-6 pork chops. Brown the pork chops in a skillet, seasoning with salt and pepper. In a casserole dish, pour bag contents into the dish and cover with the pork chops. Cover and bake at 350 for 35 minutes. Uncover and bake 10-15 minutes more or until meat is tender and rice is cooked.