Archives for category: pork chops

One-Pot Pork Chops with Matchstick Apples & Warm Greens Recipe

I love one-pot meals! Here’s a twist on pork chops and applesauce – instead of applesauce, julienne an apple into matchsticks and toss with chickpeas and warm arugula and spinach.

This recipe makes two pork chops, but you can adjust it of course to make more.

One Pot Meal - Pork Chops with fresh apples and warm greens - Not your Momma's Pork Chops and Applesauce Recipe!


  • 2 bone-in pork chops (approx. 9 oz each)
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1 Tbs extra virgin olive oil (EVOO)
  • 1/2 cup canned chickpeas, drained and rinsed
  • 5 oz. mixture of arugula and spinach, leaves torn
  • 1 Gala apple, cored and cut into matchsticks
  • 1/2 tsp lemon juice
  • 1/2 Tbs lemon zest (tip: use a rasp grater, or a vegetable peeler to make strips then chop into small pieces)


Sprinkle pork chops on both sides with salt (a teaspoon or so), and season with pepper.

Heat EVOO in a large high-sided saute pan over med-high heat. Add pork chops.

Reduce heat to medium, and cook until browned around the edges, about 4 mins. Flip, and cook 3-4 more minutes. Transfer chops to a plate.

Add chickpeas to pan and cook for 2 min. Working in three batches, add arugula/spinach mixture and cook, stirring, adding additional batches as the leaves wilt. Sprinkle with approximately 1/4 to 1/2 teaspoon salt, then season with pepper to taste. Remove from heat, and stir in apple and lemon juice and zest. Serve with chops.


Number of Servings: 2


recipe adapted from “One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot” Martha Stewart Living

Pork Chops With Soy-Orange Pan Sauce Recipe

Pork Chops Recipe - awesome pan sauce with fresh squeezed OJ and soy sauce


  • 3⁄4 c. freshly squeezed orange juice (I used an electric citrus juicer to make a bunch of OJ and then saved the rest for later)
  • 2 Tbs. soy sauce
  • 1 tsp. sugar
  • 1 garlic clove, minced
  • 1⁄4 tsp. black pepper
  • 2 Tbs. butter
  • 2 Tbs. vegetable or canola oil
  • 8 bone-in pork chops


Combine juice with soy sauce, sugar, garlic, and pepper in a gallon-size resealable bag. Set aside.

Using a knife, score the pork chops 1/8-inch deep in a criss-cross pattern on each side. Add to marinade bag, seal, and let sit at least 30 minutes.

Remove pork chops and retain marinade.

Heat butter and oil in a large skillet until hot. Add the chops a few at a time, in a single layer and saute over high heat for 3 minutes on each side, browning them well. Repeat with all chops.

Reduce heat to low and pour reserved marinade over the chops. Cook until done, approximately 8-10 additional minutes, or until the internal temperature reaches 145°F. Remove chops to a heated platter. Reduce marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.

recipe adapted from

Guess what we had for dinner? Another freezer meal – shocking! Ha. 🙂

This time was French onion crusted pork chops and they were really tasty. I wasn’t sure if they would do ok in the freezer, but they were delicious. Here’s what I ended up with:

French Onion Crusted Pork Chops - adapted from Paula Deen y'all. Make a double batch and freeze the extras!

recipe adapted from Paula Deen y’all!

French Onion Crusted Pork Chops



If preparing right away…

Preheat oven to 400F.

Beat the eggs in a mixing bowl. In a second bowl (or on a large plate) mix together the breadcrumbs and soup mix.

Dip the pork chops first in the beaten eggs, then in the breadcrumb mixture, coating both sides.

Place pork chops on a baking sheet covered with foil and sprayed with non-stick cooking spray. Bake for 20 mins, flipping over halfway through.

If freezing for later…

Beat the eggs in a mixing bowl. In a second bowl (or on a large plate) mix together the breadcrumbs and soup mix.

Dip the pork chops first in the beaten eggs, then in the breadcrumb mixture, coating both sides.

Place pork chops in a gallon freezer bag, labeled with a permanent marker, and freeze.

To prepare, thaw overnight in the fridge. Place pork chops on a baking sheet covered with foil and sprayed with non-stick cooking spray. Bake at 400F for 20 mins, flipping over halfway through.

French Onion Crusted Pork Chops - adapted from Paula Deen y'all. Freezer friendly. Quick easy AND delicious.

Cheesy Pork Chops and Potatoes

Our daughter loves helping find potatoes as I dig them up from our garden (and picking out worms from the dirt to keep in a container for close observation of their “wormy party” as we work, ha).

Here’s a freezer recipe I made with some of our garden veggies: Cheesy Pork Chops & Potatoes. It has only 5 ingredients but has a great cheesy, potato-y flavor. It’s one of my favorites! I served these with a side of cilantro-lime rice (another one of my freezer-friendly favorites).

Cheesy Pork Chops and Potatoes - includes freezer instructions - make 2 and freeze the extra. Only 5 ingredients but SO tender and delicious.

recipe adapted from


  • 5 pork chops (more if you use thin sliced chops)
  • 2 potatoes, thinly sliced
  • 1 can cheddar cheese soup
  • 1 c. milk
  • 1 c. chopped onion
  • salt and pepper


If freezing – in a gallon-size freezer bag, mix cheddar cheese soup and milk. Add onion and potato. Season both sides of pork chops with salt and pepper then place in the bag. Label with a permanent marker and store in the freezer. To prepare, thaw overnight in the fridge. Pour into a 9×13 casserole dish and bake at 400F for 45-60 mins (or until potatoes are soft) and chops are cooked through.

If preparing right away – in a small mixing bowl, mix cheese soup and milk. Add onion. Season both sides of pork chops with salt and pepper, then place in a 9×13 baking dish. Pour approximately 1/3 of the cheese mixture on the pork chops. Then layer potato slices on top, and pour the remaining sauce on top. Bake at 400F for 45-60 mins (or until potatoes are soft) and chops are cooked through.

Optional: Serve with a side of cilantro-lime rice (also freezer friendly!)

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! 🙂 )


shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever “No Recipe” Recipe Chili (3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Difficulty: -
  • Print

16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup


minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes


1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts


4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles


2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa


2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix


permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)


2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup


16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners


OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado


I split the preparations into two groups. The first day I made:

The second day I made:


Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to tweak some instructions, etc! 🙂

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops

simple skillet pork chop on a bed of lettuce

I made up a batch of pork chops, and sliced one up to use on a Romaine lettuce salad. I added some pepperoncinis and dressing for a quick, easy, and simple lunch. BTW I love this dressing from Kraft: Lite Asian Toasted Sesame. It has lots of flavor and only 45 calories for 2 Tablespoons.




Preheat oven to 350F.

Pour 2-3 Tbs olive oil into a skillet and heat over medium heat. Season pork chops with salt and pepper on both sides, then add to skillet. Cook each side for 3-5 minutes.

Remove chops from stove and place in an oven-safe dish/skillet, then bake in preheated oven @ 350F. Bake for 15-20 more minutes, until chops are thoroughly cooked.

To make a salad, I just sliced up one of the pork chops, placed it on a bed of chopped Romaine, and topped it with dressing and pepperoncinis.

Yesterday we had a fun family trip to the pumpkin patch. Before we left home I threw in a batch of Cheesy Ranch Pork Chops from our freezer that I thawed the night before. When we came home the house smelled delicious and we were ready for lunch. It was a perfect slow cooker meal for a cool fall day.


Cheesy Ranch Pork Chops


To prepare right away: Put all ingredients in slow cooker and cook on LOW for 4-6 hours.

To freeze: Put all ingredients in gallon size Ziplock freezer bag, label with date/instructions/etc (freezes for up to 3 months). To prepare, thaw (overnight in the fridge, or under running water) then pour everything into the slow cooker and cook on LOW for 4-6 hours.

Cheesy Ranch Porkchops - slow cooker with just 3 ingredients!

Not your Mama’s pork chops and potatoes: 3 ingredient cheesy ranch pork chops served with lemony dill mustard smashed potatoes, and corn on the cob with “corn dog” holders:

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.