I’m no ‘extreme couponer,’ but I do pay attention to grocery store sales, especially when they have to do with meat. I find pork chops are often discounted, even when chicken, beef and turkey are super expensive full price.
When I see a good sale, I buy a bunch of pork chops and I freeze them for later. Again, I am not a hoarder don’t go crazy stock up in moderation, so two or three meals’ worth is plenty for our freezer.
And, as far as the ‘stocking up’ process goes, don’t worry. I don’t have an abundance of time to spend packaging things up, using fancy kitchen gadgets and other assorted techniques. I simply unpackage the pork (or chicken, beef – whatever) and put the chops in a gallon-sized freezer bag, based on portions that make sense for our family. Then into the freezer they go. Less than 5 minutes. Worth it.
When pork chops are cooked properly I’d say they can rival any chicken breast out there; they’re even juicier, with more flavor. Bone-in? Even better. Dark meat? Yes.
- 3 pork chops, 3/4″ thick (bone optional)
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 tablespoon water
- 1/2 cup Italian bread crumbs
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon dried parsley
- black pepper
Keep in mind, if you’re using a dark cut of pork, the meat will look a little pink even when it’s fully cooked. Don’t make the mistake of over-cooking your pork, because ‘pork chips’ are no fun!
You can find more of my pork chop recipes here!