Cook Ahead Pork Chops Recipes

MAKE-AHEAD MEDITERRANEAN PORK CHOPS

Make-Ahead Mediterranean Pork Chops image

This delicious pork chop recipe is designed for you to enjoy the meal now AND later. Simply freeze half of your prepared chops and you'll have a mouthwatering meal at the ready.

Provided by Sammy Mila

Time 1h40m

Number Of Ingredients 16

Ingredients

0.25 cup olive oil
3 tablespoon lemon juice
2 tablespoon chopped fresh oregano and/or rosemary
2 tablespoon Worcestershire sauce
6 cloves garlic, minced
2 teaspoon onion powder
0.5 teaspoon kosher salt
0.25 teaspoon freshly ground black pepper
8 bone-in pork loin chops, cut 1/2 inch thick (3 to 4 lb.) and trimmed
1 16 ounce pkg. dried orzo pasta
6 cup reduced-sodium chicken broth
2 cup chopped red bell peppers
2 cup pitted green olives, halved
2 cup grape or cherry tomatoes, halved
1 cup crumbled feta cheese (4 oz.)
Chopped fresh Italian parsley (optional)

Steps:

For marinade, in an extra-large bowl whisk together first eight ingredients (through black pepper). Add chops, spooning marinade over chops to coat. Cover and marinate in refrigerator 1 hour.
In a deep 12-inch nonstick skillet cook chops, half at a time, over medium-high heat 8 minutes or until a thermometer registers 145°F, turning once. Remove from skillet; cover and keep warm.
Add orzo to same skillet. Cook and stir 1 minute, scraping up crusty browned bits. Slowly add broth, scraping up any remaining bits. Stir in bell peppers and olives. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Simmer, uncovered, 2 minutes more or until orzo is nearly tender and liquid is absorbed. Stir in tomatoes.
Transfer half of the orzo mixture to an airtight container. Top with four of the chops; cool slightly. Store in freezer up to 2 months.
Serve remaining orzo mixture topped with chops and 1/2 cup feta cheese. If desired, sprinkle with parsley.

Nutrition Facts : Calories 548 kcal, Carbohydrate 52 g, Cholesterol 79 mg, Protein 35 g, SaturatedFat 6 g, Sodium 1197 mg, Sugar 6 g, Fat 22 g, ServingSize 8 chops + 9 cups orzo mixture, UnsaturatedFat 14 g

COOK-AHEAD PORK CHOPS

Cook-Ahead Pork Chops image

"I found the recipe for these moist make-ahead pork chops in a magazine years ago and adapted a couple of our favorite recipes to work with them," writes Marge Anderson of Fergus Falls, Minnesota. It's handy to have them in the freezer for the quick dinners she shares here.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 2

Ingredients

4 bone-in loin pork chops (1 to 1-1/4 inches thick and 8 ounces each)
3/4 cup chicken broth

Steps:

Place pork chops in an ungreased 9-in. square baking pan. Pour chicken broth over chops. Cover and bake at 350° for 45-55 minutes or until a thermometer reaches 160°. Cool. , Wrap in heavy-duty foil or place in freezer bags; freeze for up to 4 months.

Nutrition Facts :

COOK-AHEAD PORK CHOPS

Cook-Ahead Pork Chops image

'I found the recipe for these moist make-ahead pork chops in a magazine years ago and adapted a couple of our favorite recipes to work with them,' writes Marge Anderson of Fergus Falls, Minnesota. It's handy to have them in the freezer for the quick dinners she shares here.

Provided by Allrecipes Member

Time 50m

Yield 4

Number Of Ingredients 2

Ingredients

4 raw chop with refuse, 113 g; (blank) 4 ounces pork loin chops (1 to 1 1/4-inch thick)
¾ cup chicken broth

Steps:

Place pork chops in an ungreased 9-in. square baking pan. Pour chicken broth over chops. Cover and bake at 350 degrees F for 45-55 minutes or until meat juices run clear. Cool. Wrap in heavy-duty foil or place in freezer bags; freeze for up to 4 months.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 0.2 g, Cholesterol 62.5 mg, Fat 3.3 g, Fiber 0 g, Protein 21.1 g, SaturatedFat 1.1 g, Sodium 263.8 mg, Sugar 0.2 g

PEACH GLAZED PORK CHOPS (OAMC)

Peach Glazed Pork Chops (Oamc) image

There are several recipes on 'Zaar that feature the combination of sweet peaches with pork chops, roasts or tenderloins. This one is unique not only in its spices but in its preparation. A featured entree from Dream Dinners, the franchise that helps families prepare make-ahead meals, this dish recently appeared in Family Circle magazine. I've trying these without freeze and they were wonderful and saucy without being too sweet. I added a pinch of ground ginger to mine and will most likely add a wee bit of extra onion, but not so much as to change the balance of sweet and savory flavors. Have some additional bags assembled but have not yet defrosted and cooked. If you are making these fresh you can skip the bagging, frezing and defrosting steps (1-2). (279 cal/14 g fat/2 g fiber)

Provided by justcallmetoni

Categories Pork

Time 27m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 cups unsweetened frozen peach slices (about a pound, if making fresh, use defrosted)
1/3 cup brown sugar
1/3 cup apple cider vinegar
1 tablespoon dried onion flakes
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon chicken bouillon
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon salt
1/8 teaspoon black pepper
6 (5 ounce) lean boneless pork chops
2 teaspoons olive oil
2 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

To assemble and freeze, place all of the ingredients in Bag 1 in one resealable bag and close. Place chops in a second bag. Place both bags in a third bag, close and label. This can remain frozen for up to 2 months.
To defrost, place in fridge 2 days before preparing.
To prepare, season pork chops with the salt and pepper. Heat oil in a large non-stick skillet. Cook chops about 4 minutes on each side.
Remove 1/4 cup of liquid from the peach mixture and set aside. Add the remaining contents of Bag 1 to the skillet with the chops and bring to a boil. Reduce heat to medium-low and simmer about 3 minutes.
Mix the cornstarch into the reserved liquid and add to the pan, stirring an additional minute to thicken the sauce.
Serve with rice pilaf and steamed green beans or broccoli.

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