Orange-Apricot Glazed Pork Chops

this is another recipe from the Super Suppers Cookbook on the sidebar

Makes 6 Servings

2 tbsp oil
6 boneless porkchops
1 cup packed brown sugar
1/2 cup orange marmalade
1/2 cup apricot preserves (I just pureed apricots I had on hand)
1/4 cup dijon mustard

Cook chops in oil in a large skillet, transfer to serving dish to keep warm.

Add the remaining ingredients to the skillet, bring to boiling, and serve over the chops.

To freeze this meal, the recipe recommends that you cook the chops and boil the sauce, and then combine in freezer bags to freeze.

I cheated, I just put the pork chops raw in a bags (2 to a bag for us), and then divided the uncooked sauce over top so it acted like a marinade, and that worked great. I just thawed it, put the entire mixture into the frying pan and simmered it until the chops were done. It worked great!


Next up in the series, apparently in no particular order:
- Once a month cooking - at least it is my explanation of it!
- Planning your shopping, prep and cooking
- Storing your meals revisited and revised
- Keeping track of what is in your freezer and what is the oldest
- Freezer lunch stash complete with ideas
- Freezer breakfast stash complete with ideas
- Recipes I used in my marathon cook that have not yet been posted
- Tips for converting your favorite recipes to freezer recipes
- What little I know about having a group of friends who share freezer meals
- Books and resources I love
- Answers to questions you post for me or email to me (email button is in my profile).


Previously in the series:
Introduction to the series
Why Freezer Meals?
My Usual Method
Chicken Breasts Stuffed with Pesto Butter and Chicken Cordon Blue
Chicken Enchiladas
Kitchen Day - Tortilla Soup and Enchiladas (How To)
Blessing of Freezer Meals
Lazy Lasagna - A Freezer Meal
Sauce for Freezer Meatballs
Pineapple Tuna Cracker Snack
Freezer Cooking with Limited Space
Orange Beef and Broccoli Stir Fry