*Note: RED denotes a slow-cooker recipe!
Be sure to check out my list of pantry staples!
PORK CHOP RECIPES
10 pork chops
4 large eggs
2 tbsp plus 2 tsp prepared mustard
2 tsp dried sage
1 container of bread crumbs
Salt and pepper
Pour about 2 cups worth of bread crumbs onto a plate. Mix eggs, sage and mustard in a bowl. Salt and pepper each pork chop (both sides), then dip completely in egg mixture on both sides. Dredge both sides in breadcrumbs. Stack, using waxed paper between each layer, place in Ziploc bag, and freeze.
Pull out the pork chops you need. Melt ¼ cup of butter. Pour ¼ cup of oil in another small bowl. Brush both sides of each pork chop with the butter mixture followed by the oil. Broil for 10-15 minutes, flipping halfway through, until brown on both sides and cooked through.
Brown-Sugar Glazed Pork Chops
5 pork chops
¼ C. brown sugar
1/8 t ground red pepper
½ t garlic powder
½ t paprika
Salt & pepper to taste
Add last 5 ingredients to a ziploc bag and shake to mix. Rinse pork chops and add to bag. Shake until pork chops are coated. Squeeze out all of the air and freeze flat (when frozen, you can set upright) or place in the fridge.
Thaw completely in fridge. Place each pork chop on a foil-lined baking sheet and cook at 350 for 35-45 minutes.
Cheesy Pork Chops and Potatoes
5 pork chops
2 potatoes, thinly sliced
1 can of cheddar cheese soup
1 cup of milk
1 cup chopped onion
salt and pepper
In a small bowl, mix cheddar cheese soup and milk. Add onion. Salt and pepper both sides of each pork chop and place into a foil baking dish (if freezing) or into a glass pan (if simply making ahead for the week). Pour about 1/3 of the cheese mixture over the pork chops. Cover the pork chops with the potato slices, and then pour the rest of the sauce on top. If freezing, cover the pan with plastic wrap and then aluminum foil. If preparing ahead, cover with foil and place in the fridge.
Thaw frozen chops in the fridge. Preheat the oven to 400. Uncover chops and cook for about 45 mins-1 hour (or until potatoes are soft) and chops are cooked through.
5 pork chops
16 oz bag of frozen stir fry veggies
1/3 cup light teriyaki sauce
3 tbsp orange marmalade
Place pork chops into 9x13 greased baking dish or foil pan. Pour frozen veggies on top of chips. Mix teriyaki sauce and marmalade in small bowl. Pour over veggies. Cover with foil. You can either refrigerate at this point, or you can freeze (if freezing, cover first with plastic wrap and then with aluminum foil).
Prepare Instructions:Bake covered in 450 degree oven for 30-35 minutes or until pork is cooked through (longer if still frozen).
HAM RECIPES (for these, I will buy an on-sale ham, cook in the crock pot, and then chop up the ham as needed for the recipes I am making. This is much cheaper than buying small packets of diced ham)
2 C. cooked cubed ham
3 chopped green onions
1 stick of butter, melted
3 eggs (beaten)
15 oz can creamed corn
11 oz can mexican corn (or corn with peppers)
8 oz pkg. corn muffin mix
1 C. shredded cheddar cheese
Spray 7x11 baking dish with non stick spray. Mix all ingredients (except cheese) in
medium bowl. Pour into baking dish and cover with foil. If freezing, pour into a foil pan, cover with plastic wrap and then with aluminum foil. Place the shredded cheese in a ziploc bag and freeze with the casserole.
Thaw in fridge if frozen. Bake casserole uncovered in 350 degree oven for 55 minutes. Sprinkle with cheese and bake an additional 1-2 minutes or until melted.
3 C. cubed frozen hash browns or chopped potatoes
1 bag frozen mixed veggies
1 can cream of chicken soup
½ C. milk
½ C. sour cream
1 ½ C. cooked cubed ham
Mix all ingredients in a large ziploc bag. Freeze flat or refrigerate.
Pour ham mixture into a baking dish sprayed with nonstick spray. Unroll pie
crust and lay over top of ham mixture, cutting the pie crust to fit (if necessary). Cut slits in the crust to allow steam to escape, and cook at 400 for 40-45 minutes.
2 cups diced ham
3 potatoes, diced
1 onion, diced
½ bag baby carrots
1 bay leaf
1 carton of chicken broth
salt and pepper
Combine all ingredients in ziploc bag. Refrigerate or freeze flat.
Prepare Instructions:Put all ingredients into slow cooker. Add 1 can cream of chicken soup. Cook on low for 6-8 hours, or on stovetop until heated through