Keepalowprofile
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They slice into really nice boneless pork chops too.I'm so glad you suggested this! I'd not have thought to make it plain(ish) and then change it up in smaller batches.
I always end up cooking a giant pot of something or other, and then getting totally sick of it before it's gone. Good to know you can revive this and switch it up over a few days.
Also good to know they freeze well so you can portion them out. I always eyeball the giant ones at Sam's Club but I've only bought one a time or two, like for holiday company when there are people to eat a lot and hopefully take some home as well (see, I do have friends ).
If you want pork chops, 30 to 40 minutes after you yoss them in the freezer, pull one back out and slice it when its par frozen. My favorite way to have those pork chops is baked. I make my own coating like shake n bake.
I put a wire rack on a cookie sheet and bake them. Putting them on the rack, shortens the baking time so you have to be careful not to over do them. Putting them on a rack cooks the coating on both sides really nice, no sitting in melted fat.
I make giant pots of everything from stew, spaghetti sauce, bean soup etc.
Then I freeze the left overs in single serving size jars. (This works well for a single person or 2 people. Family of 5 might as well just cook each time.)
If you do this freeze method, make sure you buy jars with straight sides, the jars with "shoulders" break when frozen.
Its so nice to grab a jar of already made spaghetti sauce in the morning put it in the fridge. Come home from work and boil up fresh pasta, heat up the sauce, toast some french bread and a little salad. Its nothing like left overs.
In the long run, you will find that you aren't wasting food because you're not eating the same thing for lunch and dinner for 3 days.
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