fruity apple flavor complements the pork chops wonderfully. Serve this with Creamy Leek Soup (Chapter 11) and Dinner Rolls (Chapter 12).
INGREDIENTS | SERVES 2–4
4 apples
4 thick center-cut pork chops
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
6 tablespoons olive oil
1 tablespoon butter
1 cup apple juice
½ teaspoon cinnamon
2 teaspoons dark brown sugar
Freezing Day
Core, peel, and slice apples into eighths. Set aside. In the side opposite the bone, cut a pocket in each pork chop large enough for 3 apple slices. Season pork chops with cumin, salt, and pepper. Over medium-high heat in the oil and ½ the butter, sear the pork chops for 3–4 minutes on each side until well browned. Remove the chops from the pan and reduce heat to medium-low. Deglaze by adding ½ cup apple juice and scraping loose all the cooked bits that have stuck to the pan and mixing these into the sauce. Add remaining butter. Add apples to the skillet. Cover the apples, turn heat to low, and cook for 5 minutes. Remove half of the apple slices to a plate, add remaining apple juice, cinnamon, and brown sugar. Continue to cook the apples and sauce mix.
Stuff 3 slices or more of the reserved apple into each chop. Mash remaining apples in the sauce mix. Prepare a casserole dish for freezer according to instructions in Chapter 1. Place pork chops in a single layer in dish, pour apple sauce mixture over chops, wrap tightly, and freeze according to casserole dish freezing instructions.
Reheating Instructions
Defrost completely in refrigerator for 24 hours. Preheat oven to 350°F. Place chops in oven and reduce temperature to 325°F. Cook, tightly covered, for 45 minutes.
PER SERVING
Calories: 461 | Fat: 32g | Protein: 17g | Sodium: 652mg | Carbohydrates: 27g | Fiber: 2.5g
Cook Seasonally
Visit your local farmer's market, find out what is in season, and plan your cooking around those foods. Not only will your food be fresh and at the peak of its flavor, but you will able to buy it at a great price and freeze it so you can enjoy it year round.
Honey Sesame Pork Tenderloin
Use an oven-proof meat thermometer every time you cook, and eliminate the guesswork involved with knowing when your meat is safe to eat. Insert the thermometer into the thickest part of the meat before putting it into the oven. You'll know pork is ready once the internal temperature reaches 160°F.
INGREDIENTS | SERVES 4–6
2 pounds pork tenderloin
4 tablespoons olive oil
¼ cup water
3 tablespoons sesame oil
½ teaspoon ground ginger
1 clove garlic, minced
½ cup soy sauce
1/3 cup sesame seeds
½ cup honey
¼ cup packed brown sugar
1/8 teaspoon cayenne pepper
3 tablespoons soy sauce
Freezing Day
Brown pork loin in 4 tablespoons of olive oil on medium high heat for 3–4 minutes per side or until well browned. Reduce to medium-low, add water, and let most of water cook off. Add sesame oil to pan. Cook pork loin 90 seconds on each side and remove to deep baking dish. Mix ginger, garlic, and soy sauce in cup and brush onto pork loin. Cook at 350°F for 20 minutes. Remove the pork from oven and cool.
Reduce oven temp to 325°F, place sesame seeds in a single layer on a baking sheet, and bake 15 minutes or until golden brown. Combine honey, brown sugar, cayenne, and soy sauce. Brush on pork and sprinkle with cooked sesame seeds. Put on baking sheet lined with wax paper and flash freeze. Spray a sheet of plastic wrap with cooking spray and wrap around frozen pork. Finish wrapping with aluminum foil.
Reheating Instructions
Defrost pork in refrigerator for about 24 hours. Bake uncovered at 350°F for about 20–30 minutes or until a meat thermometer reads 160°F. Let stand for at least 10 minutes before slicing.
PER SERVING
Calories: 586 | Fat: 35g | Protein: 34g | Sodium: 1300mg | Carbohydrates: 34g | Fiber: 1g
Walnut Tarragon Pork Cutlets
Fresh tarragon can be used in place of dried tarragon. Use 1 tablespoon of fresh tarragon in place of 1 teaspoon of
INGREDIENTS | SERVES 2–4
4 apples
4 thick center-cut pork chops
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
6 tablespoons olive oil
1 tablespoon butter
1 cup apple juice
½ teaspoon cinnamon
2 teaspoons dark brown sugar
Freezing Day
Core, peel, and slice apples into eighths. Set aside. In the side opposite the bone, cut a pocket in each pork chop large enough for 3 apple slices. Season pork chops with cumin, salt, and pepper. Over medium-high heat in the oil and ½ the butter, sear the pork chops for 3–4 minutes on each side until well browned. Remove the chops from the pan and reduce heat to medium-low. Deglaze by adding ½ cup apple juice and scraping loose all the cooked bits that have stuck to the pan and mixing these into the sauce. Add remaining butter. Add apples to the skillet. Cover the apples, turn heat to low, and cook for 5 minutes. Remove half of the apple slices to a plate, add remaining apple juice, cinnamon, and brown sugar. Continue to cook the apples and sauce mix.
Stuff 3 slices or more of the reserved apple into each chop. Mash remaining apples in the sauce mix. Prepare a casserole dish for freezer according to instructions in Chapter 1. Place pork chops in a single layer in dish, pour apple sauce mixture over chops, wrap tightly, and freeze according to casserole dish freezing instructions.
Reheating Instructions
Defrost completely in refrigerator for 24 hours. Preheat oven to 350°F. Place chops in oven and reduce temperature to 325°F. Cook, tightly covered, for 45 minutes.
PER SERVING
Calories: 461 | Fat: 32g | Protein: 17g | Sodium: 652mg | Carbohydrates: 27g | Fiber: 2.5g
Cook Seasonally
Visit your local farmer's market, find out what is in season, and plan your cooking around those foods. Not only will your food be fresh and at the peak of its flavor, but you will able to buy it at a great price and freeze it so you can enjoy it year round.
Honey Sesame Pork Tenderloin
Use an oven-proof meat thermometer every time you cook, and eliminate the guesswork involved with knowing when your meat is safe to eat. Insert the thermometer into the thickest part of the meat before putting it into the oven. You'll know pork is ready once the internal temperature reaches 160°F.
INGREDIENTS | SERVES 4–6
2 pounds pork tenderloin
4 tablespoons olive oil
¼ cup water
3 tablespoons sesame oil
½ teaspoon ground ginger
1 clove garlic, minced
½ cup soy sauce
1/3 cup sesame seeds
½ cup honey
¼ cup packed brown sugar
1/8 teaspoon cayenne pepper
3 tablespoons soy sauce
Freezing Day
Brown pork loin in 4 tablespoons of olive oil on medium high heat for 3–4 minutes per side or until well browned. Reduce to medium-low, add water, and let most of water cook off. Add sesame oil to pan. Cook pork loin 90 seconds on each side and remove to deep baking dish. Mix ginger, garlic, and soy sauce in cup and brush onto pork loin. Cook at 350°F for 20 minutes. Remove the pork from oven and cool.
Reduce oven temp to 325°F, place sesame seeds in a single layer on a baking sheet, and bake 15 minutes or until golden brown. Combine honey, brown sugar, cayenne, and soy sauce. Brush on pork and sprinkle with cooked sesame seeds. Put on baking sheet lined with wax paper and flash freeze. Spray a sheet of plastic wrap with cooking spray and wrap around frozen pork. Finish wrapping with aluminum foil.
Reheating Instructions
Defrost pork in refrigerator for about 24 hours. Bake uncovered at 350°F for about 20–30 minutes or until a meat thermometer reads 160°F. Let stand for at least 10 minutes before slicing.
PER SERVING
Calories: 586 | Fat: 35g | Protein: 34g | Sodium: 1300mg | Carbohydrates: 34g | Fiber: 1g
Walnut Tarragon Pork Cutlets
Fresh tarragon can be used in place of dried tarragon. Use 1 tablespoon of fresh tarragon in place of 1 teaspoon of
Similar Books
