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Pork Chops Freezer Recipe
6 boneless pork
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/or pepper (to taste), about six minutes each side.
Carefully pour apple juice and broth into skillet, stir well.
Simmer covered for 20 minutes.
In a bowl, combine
cherry juice and cornstarch. Add to skillet, 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.
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.