As with some of my other favorite freezer recipes, this one takes a little more prep time but totally worth it!
*Recipe altered from Fix Freeze Feast by Kati Neville and Lindsay Tkacsik*
Cajun Braised Skillet Chops
(makes 2 entrees, 4 servings each)
8 pork loin chops
1 cup grated Parmesan cheese
2 tsp. black pepper
1 tablespoon Cajun seasoning
3 egg whites, lightly beaten
1 1/3 cups chicken broth
1 (15 oz.) can sweet corn, drained
1 (14.5 oz.) can petite-cut tomatoes, undrained
1 large onion, diced
2 tablespoons minced garlic
2 one-gallon freezer bags, labeled
2 one-quart freezer bags
Rinse and trim chops as desired. Lay out 2 shallow dishes. Put egg whites in one dish. Mix Parmesan, pepper and Cajun seasoning in the other. Line a baking sheet (or 2) with parchment paper. Dip chops into the egg, then dredge in Parmesan coating and place onto prepared baking sheet. When all chops are coated, place in the freezer for 1 hour. Discard remaining egg and Parmesan mixture.
Into each 1-quart freezer bag measure 2/3 cup chicken broth, 1/2 can corn and 1/2 can tomatoes, 1/3 cup onion and 1 tablespoon garlic. Seal.
Divide frozen chops evenly among the 1-gallon freezer bags. Place one bag tomato mixture into each bag of chops. Seal and freeze.
To label the freezer bags: Completely thaw. Fry chops in 2 tsp oil in deep skillet or dutch oven over medium heat. Remove from the pan. Pour tomato mixture into pan. Gently scrape browned bits from the bottom; reduce heat to medium-low. Return chops to pan. Simmer, covered, 15 to 20 minutes, turning chops at least once.
*Tex Mex variation: substitute a packet of Taco seasoning for the Cajun seasoning, fire roasted tomatoes for regular and Green Giant Mexicorn in place of the corn*
