We have been enjoying this dish for many years. I have served it at my Sunday Cafe dinners, more than once. It would be safe to say this is one of our regularly enjoyed dinners. The first time I made up this recipe, I used pork chops. Delicious!
|Mustard Oregano Pork Chops|
Mustard Oregano Chicken or Chops
adapted from: Fix Freeze and Feast
makes 3 packages of 4 servings
12 large bone-in chicken thighs OR 12 pork loin chops
1/2 c prepared mustard
1/4 c red wine vinegar
1/4 lemon juice
1/4 c vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic (about 9 cloves)
Remove skin from chicken, remove excess fat from chops if needed.
Place 4 chops or thighs in three freezer bags, set aside.
Combine all marinade ingredients, mixing well.
Divide between the three (or more) bags.
Seal the bags, removing as much air as possible.
Massage the bag gently to place the marinade over all the surfaces of the meat.
Lay bags flat and smooth into place on a large flat pan. Place in the freezer and freeze until firm. Remove from pan and stack in the freezer as you wish.
|Mustard Oregano Chicken|
Outdoor cooking ~
Thaw completely in the refrigerator. Prepare a medium fire in your grill. Cook chops or thighs, turning occasionally until internal temperature is 160 degrees for chops OR 165 degrees for thighs. Remove from heat and let rest 5 minutes before serving
Indoor cooking ~
Arrange chops or thighs on a prepared broiler pan. Broil meat under high heat 5 inched from the heat source, turning frequently for 15-18 minutes or until meat tests done with a thermometer, 160 degrees for pork and 165 for chicken. Let rest 5 minutes before serving.
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