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Mustard Oregano Chicken or Chops

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

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 Pork Chops
Mustard Oregano Pork Chops served with buttery mashed potatoes!

Before I knew it, we tried chicken thighs, again, dinner was delicious! Now I make this up from time to time and I usually double the marinade and increase the meat in each packet. That way we have four packages of 6-8 pieces of meat in each packet. There is nothing better than a great dinner and leftovers.......

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 
Mustard Oregano Chicken with a Grilled Romaine Salad


To cook:

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.

Enjoy!

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this post shared with:
full plate thursday @ miz helens
homeacre hop @ prudent living
food on friday @ carols chatter
weekend retreat @ mommy on demand
foodie friday @ rattlebridge farm




3 comments

  1. This is the second post today I've seen about putting together these types of packets in the freezer. I think the foodie fate karma is telling me something.

    ReplyDelete
  2. What a fantastic recipe! Thank you so much, Rocquie

    ReplyDelete
  3. Hi Melynda,
    I love the message on your Chef Board, very good. Your Chicken looks delicious and we would love it! Thanks so much for sharing your awesome post with Full Plate Thursday and have a great weekend!
    Hope to see you again real soon,
    Miz Helen

    ReplyDelete

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