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Sunday Supper Suggestion, Mustard Oregano Chicken and Chops

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

We have been enjoying this dish for many years. I have served it at my Sunday 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:
whats for dinner sunday link up 79 @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
tickle your tastebuds tuesday @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop 87 @ oak hill homestead
weekend potluck @ mommys kitchen
foodie friday @ rattlebridge farm
friday favorites @ diary of a real housewife
pinterest party @ as for me and my homestead


10 comments

  1. I'm pinning this recipe. I love pork chops and mustard so this sounds really good. I also love that you can freeze.

    ReplyDelete
    Replies
    1. I hope you like it as well as we do, it is always great to have delicious recipes to fall back on. Thanks for visiting.

      Delete
  2. What a fantastic way to make Sunday dinner so much easier! I have often bought and frozen meat to use in the future, but I have not considered marinating it ahead of time. I love how simple and versatile this recipe is. Thanks so much for sharing it. :)

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  3. This sounds delicious! thanks for sharing on the What's for Dinner linkup!

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  4. I love Freezer Meals and this is a great recipe to add to my collection, I just pinned it! Hope you are having a great day and thanks so much for sharing you awesome post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  5. What a lovely flavour combination, Melynda, and I love that you can make this ahead and freeze! Thank you for sharing your Mustard Oregano Chicken and Chops with Hearth and Soul. Hope to 'see' you at the party again this week!

    ReplyDelete

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