Cherry Pork Chops Freezer Recipe
6 boneless pork chops
1 tbsp olive oil
1/2 cup beef broth
3 tbsp apple juice
1 can pitted cherries, drained but save juice
2 tsp cornstarch
1 tsp dried crushed rosemary
Heat olive oil in a large skillet. Brown pork chops with a small amount of salt and pepper (to taste), about six minutes each side. Pour apple juice and broth into skillet, stir. Simmer covered for 20 minutes.
In a bowl, combine cherry juice and cornstarch. Add to skillet and stir. Add cherries and rosemary. Bring up the heat slightly and cook until sauce has thickened, about 3-4 minutes, stirring constantly.
Allow to cool then freeze in freezer container or large Ziploc bag.
On cooking day: Defrost overnight in refrigerator. Empty container into a skillet and cook on low heat until the pork chops and sauce are thoroughly heated. Serve over bed of Cherry Rice Pilaf.
Cherry Rice Pilaf
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup dried tart cherries
1/4 cup walnuts, chopped
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 tablespoon margarine
3 cups cooked rice
Directions:
Heat margarine in a large nonstick skillet over medium heat. Cook onion, celery, cherries, walnuts, and spices over medium heat for about ten minutes or until vegetables are tender, stirring occasionally. Add rice and cook three to four minutes or until heated through. Freeze in Ziploc bag.
On cooking day: Open the Ziploc bag and place (no need to thaw) in the microwave for about 3 minutes or until heated through.
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