If you like to get a head start on dinner by preparing batches of food on the weekend, you might already have a copy of “Fix, Freeze, Feast,” a book by Kati Neville and Lindsay Ahrens that came out about a decade ago to show cooks how to fill their freezer with ready-to-cook meals.
The authors are back with a second edition of “Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family; Stock Your Freezer with Ready-to-Cook Meals” (Storey, $18.95), which includes more than 150 recipes that are written to help you prepare parts of a meal before freezing so that it is easy to cook or assemble when it’s time to eat. This pork chop recipe exemplifies this basic but effective time-saving strategy.
The basil-balsamic marinade in this recipe can double as a salad dressing if you have extra — remember, don’t reuse the marinade that the pork has been sitting in. The authors suggest using leftover pork with leftover rice to make a quick stir-fry. Then you can wrap the pork and rice in a flour tortilla and add shredded cheddar cheese, black beans, chopped scallion and sour cream for yet another meal that started from the same original batch of loin chops.
The marinade in this recipe is also our best-loved salad dressing. Make an extra batch to serve over salad greens — you may never buy commercial dressing again. You may substitute 6 pounds boneless, skinless chicken breast halves for the pork chops, and when it’s time to cook them, heat over a grill or in a broiler until an instant-read thermometer inserted in the thickest part of the chicken reads 165 degrees.
— Lindsay Ahrens
12 pork loin chops, boneless or bone-in (6 to 8 pounds)
1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup lemon juice
1/4 cup soy sauce
2 tablespoons honey
3 teaspoons dried basil
3 teaspoons minced garlic
2 1/4 teaspoons black pepper
To pack it up: Three 1-gallon freezer bags, labeled
Divide chops evenly among freezer bags. In a medium bowl, whisk together olive oil, vinegar, lemon juice, soy sauce and honey. Divide marinade evenly over chops. Into each bag, measure 1 teaspoon basil, 1 teaspoon garlic and 3/4 teaspoon pepper. Seal and gently shake each bag to combine contents. Freeze. Food will stay at optimal quality for up to 3 months in freezer.
To cook: Completely thaw one freezer meal in refrigerator. Prepare on an outdoor grill or indoors under a broiler. If cooking outside, grill chops, turning occasionally, for 10 to 15 minutes, or until an instant-read thermometer inserted into thickest part of a chop reads 145 degrees. Discard remaining marinade.
If cooking in an oven, arrange chops on an ungreased broiler pan. Broil chops under high heat, 5 inches from heat source, turning frequently, for 15 to 18 minutes, or until an instant-read thermometer inserted into thickest part of a chop reads 145 degrees. Discard remaining marinade. Makes 3 freezer meals with 4 servings each.
— From “Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family; Stock Your Freezer with Ready-to-Cook Meals” by Kati Neville and Lindsay Ahrens