My first recipe to share is a freezer meal. Just mix the ingredients together and pour into a freezer baggie along with the pork chops. Toss in the freezer. When you are ready to make the meal, just thaw the baggie (I turn it occasionally to coat evenly) and bake. If your pork comes from the butcher (or farm) already frozen no problem. Mix ingredients in the baggie and add the frozen chops. They don’t marinade while in the freezer so it makes no difference.
Honey Pork Chops makes 4
Mix in a freezer baggie:
1/2 c honey 1/4 c cider vinegar
1/4 t ginger 1 t garlic powder (not salt)
2 T soy sauce pepper to taste
Put 4 pork chops (loin or shoulder) into baggie. Seal and smoosh around. Toss in freezer.
To cook: thaw chops, then put in shallow roasting pan and bake 350F for 30-40 minutes. Turn half way through.
I’ve discovered another delicious apple cake recipe. It smells like apple pie when it goes in the oven. Can never have too many apple cake recipes this time of the year.
1 c butter 1 1/2 c br sugar
4 eggs 2 1/2 c flour
2 t cinnamon 2 t bk powder
1/2 t bk soda 1/2 t salt
6 apples, peeled, and diced -I used Paula Red
Combine the butter, sugar and eggs and beat until fluffy. In a separate bowl, combine dry ingredients. Carefully add to wet ingredients. Mix until just combined. Stir in apple pieces. Pour into greased bundt pan.
Bake 350F for 60 minutes
This cake could be glazed like my pound cake recipe or a runny caramel icing would by good.
This was supper on Friday night. A zero mile meal 🙂 Honey shoulder chops, the last of the yellow beans, scalloped potatoes, and apple cake for dessert.