Broken rule: DO NOT FREEZE FRESH POTATOES
They are sometimes too soft to be enjoyable after thawing. Red skinned potatoes are a “waxier” potato and freeze better than the other varieties (in my opinion), so try this recipe and see what you think. Because of the carrots and potatoes, this is a pre-baked recipe, to be frozen in a casserole dish, thawed and reheated before serving.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Ingredients | ||||||
| Boneless pork chops, 1/2-inch thick |
2 lbs. |
4 lbs. |
6 lbs. |
8 lbs. |
10 lbs. |
12 lbs. |
| Onion, chopped |
1 |
2 |
3 |
4 |
5 |
6 |
| Red potatoes, medium size, cubed (about 6 cups per recipe) |
6 |
12 |
18 |
24 |
30 |
36 |
| Carrots, sliced |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Mushrooms, fresh, sliced |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Cream of chicken or celery soup in 10-3/4 oz. cans OR White sauce |
1 can OR 1-1/2 C. |
2 cans OR 3 C. |
3 cans OR 4-1/2 C. |
4 cans or 6 C. |
5 cans OR 7-1/2 C. |
6 cans OR 9 C. |
| Water |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Dried thyme |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
Assembly Directions:
In a large skillet, heat vegetable oil over medium low heat. Add onions to skillet and cook until softened a little. Remove onions to a small dish and set aside. Cook the pork chops in the oil until well browned on both sides. Place the browned chops in a large baking dish. Sprinkle onions over top. Distribute the potatoes, carrots and mushrooms over the meat and onions. Mix the soup or white sauce with water, salt, and thyme. Pour over the vegetables. Cover the dish with a lid or foil and bake at 350 degrees for 45 minutes or until the potatoes are soft.
Freezing and Serving Directions:
Cool the dish completely, then seal in a two-gallon freezer bag or wrap with heavy duty foil and freeze. To serve, thaw the dish completely. Cover with foil and reheat at 350 degrees for 20 minutes or until heated through. This can also be reheated in a microwave oven.
Comments:
If you are cooking this in quantity, it is helpful to know that the soup/white sauce, water, salt, and thyme combination makes about 2 cups of sauce per recipe.
Remember that the darker cuts of meat will remain more moist after reheating than the “white” cuts. For this reason I would use pork ribeye chops or even pork steaks for this recipe before I would use loin chops.
Nutritional Info:
Per Serving: 459 Calories; 23g Fat (44.5% calories from fat); 28g Protein; 35g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 832mg Sodium.
Exchanges: 2 Grain (Starch); 3-1/2 Lean Meat; 1 Vegetable; 2-1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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