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Raspberry Balsamic Pork Chops

*10 Ing. or Fewer *Quick to Prep *Gluten-Free
Makes 4–6 servings
Prep. Time: 5 minutes Cooking Time: 7–8 hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparations:
4–5 lbs. thick-cut pork chops
¼ cup raspberry balsamic vinegar
2 Tbsp. olive oil
½ tsp. kosher salt
½ tsp. garlic powder
¼ tsp. basil
¼ cup of water
Preparation Instructions:
1.   Place all ingredients into a gallon-sized freezer bag and smoosh around.
2.   Remove as much air as possible and seal bag.
3.   Label with the information below, then freeze.
TIP: This recipe is so easy to assemble, you may want to consider doubling the ingredients now and preparing 2 freezer-bag meals instead of just 1.
Information for Freezer Bag:
RASPBERRY BALSAMIC PORK CHOPS
Makes 4–6 servings
Cooking Time: 7–8 hours Ideal slow-cooker size: 3-qt.
Serving Suggestion: Goes well with a salad and baked sweet potatoes.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock and spread chops out.
  3. Cover and cook at least for 7–8 hours.

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