Garlic Balsamic Pork Chops (from OAMM)

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We love these pork chops.  I made up 40 of them this week….5 meals worth for my co-op, 3 meals worth for me, 3 meals worth for my mom.




Rhonda’s BBQ

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This is the BBQ recipe I made, froze, and took on the trip last weekend.  Everyone enjoyed it.  It is super easy because it uses the slow cooker!  I doubled it & froze some for our family to have later.  Why not?  It was just as easy to make 2 batches as it was to make one.


Beef & Pork BBQ
(16 servings)

1 1/2 lbs. stewing meat-cubed
1 1/2 lbs. pork
2 cups onions-chopped
1/2 cup brown sugar-packed
3 tsp. chili powder
2 tsp. salt
1 tsp. dry mustard
1/4 cup vinegar
2 tsp. Worcestershire sauce
6 oz. tomato paste
pepper blend seasoning
onion salt

-In a large slow cooker, combine all ingredients.  Cook on low setting for 8-10 hours or until meat is tender.  Shred with fork to break up pieces.  Serve on buns.
**May use all pork or all beef.  Pork may cook faster than the beef, so start the beef ahead of time, then add the pork. 

To Freeze: Allow BBQ to cool completely.  Spoon into freezer bags. 

 To Serve: Thaw overnight in fridge.  Reheat on stove top.


Rhonda’s Sweet & Sour Pork

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This recipe comes from a friend from the first freezer co-op I participated in.  Thanks Rhonda!

Sweet & Sour Pork

1 1/2 lbs. lean pork, cut into 2 x 1/2 inch strips
1 1 lb. 4.5 oz. can pineapple chunks
2 T. cornstarch
1 T. soy sauce
1/4 cup onion, thinly sliced
2 T. hot shortening
1 chicken bouillon cube
1/4 cup brown sugar
1/4 cup vinegar
1 medium green pepper, cut in strips

-Slowly brown pork in hot shortening.  Add one cup of water, the bouillon cube, and 1/4t. salt; mix well.  Cover and simmer until tender, about 1 hour.
-Meanwhile, drain pineapple, reserving syrup.  Combine brown sugar and cornstarch; add reserve pineapple syrup, vinegar, soy sauce, and 1/2 t. salt.  cook and stir over medium-high heat until thickened and bubbly.
-Remove from heat.  Add sauce to pork; mix well.  Stir in pineapple, green pepper, and onion.  Cook over low heat 2-3 minutes or until vegetables are tender-crisp.
-Serve over rice.

To Freeze: Allow pork/sauce mixture to cool and freeze in freezer bags.

To Serve: Warm on stove top. Cook the rice fresh on serving day.