Are you looking for easy freezer meals that can save your time? How about tender pork chops that you can cook in under 30 minutes? Take advantage of freezer meals that you can make ahead of time, thaw and serve with your favorite side dishes. Sounds great, doesn’t it!
Thick or Thin Pork Chops for Your Easy Freezer Meals?
Pork chops thickness may vary from ½-inch up to 2-inch. Thick and thin pork chops have different cooking time. Obviously, thinner chops will cook faster than thick ones but it is more or less a matter of personal preferences. Anyway, any recipe can be prepared with both type of cuts, all you need to do is adjust the cooking time.
What to Serve as a Side Dish with Freezer Meals?
You can serve whatever your family loves – from mashed or boiled potatoes to French fries, fresh salads, green beans, steamed broccoli, Asparagus, glazed carrots, grilled vegetables, rice, cornbread, dinner rolls, etc.
Easy Freezer Meals – Lemon Basil Pork Chops
6 pork chops, 1 inch/2,5 cm thick
3 tbsp olive oil
4 tbsp fresh lemon juice
4 cloves garlic minced
1 cup fresh basil, finely chopped
2 tsp salt
1 tsp black pepper
Place pork chops in a freezer bag or freezer-safe storage container.
In a medium bowl add 3 tbsp olive oil, 4 tbsp fresh lemon juice, 4 cloves garlic minced, 1 cup of fresh basil finely chopped, 2 tsp salt and 1 1 tsp black pepper. Mix well.
Pour into freezer bag or container with pork chops and seal well.
You can freeze the marinated meat or cook and then freeze.
Before using let thaw overnight in the refrigerator.
When ready to cook, preheat the BBQ to medium heat or cook in a grill pan over medium-high heat for about 6 minutes per side.
Spray a 9X13 freezer dish and place pork chops in bottom of dish.
Spread with honey mustard mixture and cover tightly with foil.
Freeze up to 2 months.
To Serve: Thaw overnight in refrigerator.
Bake at 425F/220C for 25 minutes until no longer pink.
Garlic Mushroom Pork Chops
4 pork chops, thin and boneless
1 teaspoon paprika
2 teaspoons Italian seasoning, divided
1 tablespoon butter
1 tablespoon olive oil
4 oz/ 110g mushrooms, sliced
4-5 garlic cloves, crushed
1 ½ cups heavy cream
½ cup chicken broth
¼ cup Parmesan grated
Salt and pepper to taste
Season the pork chops with paprika, 1 teaspoon Italian seasoning, salt and pepper.
Heat olive oil and butter in a skillet over medium-high until butter is melted. Sear the pork chops for 4 minutes on each side until well browned on both sides. Transfer the pork chops to a plate and set aside.
In the same skillet, add the mushrooms and saute until golden brown.
Keeping the mushrooms in the pan, add garlic and remaining 1 teaspoon of Italian seasoning and cook for another minute.
Add chicken broth and heavy cream, and simmer for 3-4 minutes until slightly thickened and adjust seasoning if needed.
Add grated Parmesan to thicken the sauce.
Place pork chops and their juices back into the sauce and allow to reheat for 2-3 minutes.
Divide between freezer containers, let cool, place the lids and freeze.
Breaded Pork Chops Recipe
6 thin boneless pork chops
¾ cup breadcrumbs
¼ cup parmesan cheese, grated
½ teaspoon onion powder
½ teaspoon garlic powder
2 tablespoon olive oil, divided
2 tablespoon unsalted butter, divided
In a shallow bowl, mix the breadcrumbs, parmesan cheese, onion powder, and garlic powder until well combined.
In a separate bowl beat eggs.
Dip each pork chop in the egg mixture and coat it completely. Then put the wet pork chop in the breadcrumb mixture and cover completely on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Place 4 pork chops in hot oil/butter and cook each side until golden brown and crispy, about 3-4 minutes per side.
Remove them from the pan and transfer to a paper towel-lined plate to drain.
Heat the remaining olive oil and butter in the same skillet. Cook rest of the pork chops for 3-4 minutes per side. Transfer to plate with the other pork chops.
Place in freezer bags or containers and freeze for up to three months.