Easy Fast and Cheap: Harvest Pork Chops

Tuesday, October 4, 2011

Harvest Pork Chops

Ingredients:

6 Pork Chops

1 Tablespoon Butter½ cup Apple Juice
8 oz cranberry sauce whole
2 teaspoon cornstarch
1 teaspoon brown sugar
½ teaspoon orange rind grated

36 Pork Chops

6 Tablespoon Butter3 cup Apple Juice
3 16 oz cans cranberry sauce whole
1/4 cup cornstarch
2 tablespoons brown sugar
1 tablespoon orange rind grated

Brown pork chops in butter over medium high heat for four minutes, turning once. Pour apple juice over pork chops. Bring to boil, cover and reduce heat, simmer 5-6 minutes, or until done. Transfer pork chops to platter saving half of juice from skillet.

Sauce. Add cranberry sauce, corn starch, brown sugar, finely shredded orange peel to sauce in skillet. Cook and stir over medium heat, until thick and bubbly. Cook two minutes more serve with pork chops

Freezer notes. Freeze pork chops in gallon bag. Thaw and bake 350 for 30 minutes or put in crock pot on low for 4-6 hours. If sauce gets thin, thicken with cornstarch. Serve with mashed potatoes, stuffing and steamed veggies.

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Freezer Cooking Tips From Freezer Friendz

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=11 oz. cooked ground beef=2 1/2- 3cups

3lb. raw ground beef=2 lbs. cooked ground beef = 7 1/2- 9cups
Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx