Posted in Uncategorized on November 8, 2011|
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4 boneless pork chops
1/3 cup Dijon mustard
1 tbsp Worcestershire sauce
2/3 cup Italian seasoned bread crumbs (can use plain if thats all you have but
add a dash of italian seasoning)
In a bowl, combine Dijon mustard and
Worecesterhire sauce. Lightly season the four pork chops with salt and pepper
to taste, if desired. Then use a pastry brush to brush each side of the pork
chops with the Dijon mixture, or you can use a fork to dip each pork chop in
the mixture. Next, coat each side with the Italian seasoned bread crumbs.
Place on cookie sheet flash freeze
in the freezer. After a few hours, place the pork chops in a freezer bag or
container. You can freeze them in the container immediately, but flash freezing
first will allow you to cook one or two at a time, rather than all four.
On cooking day: Thaw in refrigerator
or cook directly from freezer. Set your oven to the broil setting and allow to
preheat. Place pork chops on a broiler pan (or use a cookie sheet with a baking
rack on top to allow the drippings to fall) and broil each side for 10-12
minutes or until pork chops are thoroughly cooked inside. (Adjust time
depending on whether you thawed first or took directly from freezer.)
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