Welcome to Freezer Food Friday. I hope you are finding this a helpful meme. All my freezer Food Friday recipes can be found HERE and the remainder of my OAMC recipes are HERE. Post a recipe on your blog and link THAT recipe on Mr. Linky below!
Submitted by: Lindsay Tkacsik, Bellingham
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 1-gallon freezer bags, labeled
Rinse and divide chops evenly among the freezer bags.
Whisk together olive oil, vinegar, soy sauce, lemon juice, and honey in a medium bowl. Divide marinade evenly over the pork.
Into each bag measure 1 teaspoon garlic, 1 teaspoon basil and ¾ teaspoon pepper.
Seal and freeze.
To cook one entrée: Completely thaw one entrée in the refrigerator.
For outdoor cooking: 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 degrees. 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 160 degrees. Discard remaining marinade.
Chicken alternative: 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 170 degrees.
Creative leftovers: These leftovers are perfect for wraps, stir fries or omelets, or on a pizza. For 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.