Freezer Meals – Mediterranean Pork

Freezer Meal Time!

I’ve mentioned in my last few posts that these adorable monkey feet and adjusting to parenthood have made it very difficult for me to stand in the kitchen and prepare a nice and healthy meal each night.

I mean, c’mon…

Adorable FeetSock Monkey FeetObviously, I’d much rather enjoy every moment I can with my little guy (and take pictures of his feet!). Enter the freezer meal…

Today – Mediterranean Pork.

Freezer Meals – Mediterranean Pork What’s a freezer meal?

A meal that is prepped and frozen prior to cooking all day in the crock pot. Pretty simple, right?

Well, without a doubt, they are lifesavers! But are they any good? Round one (pot roast) proved successful! So let’s move on to the next one…

First, the supplies:

Large Freezer Bags (gallon)
Marker (permanent wouldn’t hurt)
Vacuum Seal (not necessary, but definitely an added bonus. We LOVE ours and use it all the time)

Next, the ingredients:

6-8 Pork chops
1 Sweet potato (although we used two the first time and three large sweet potatoes the second time)
½ Cup of olive oil
2 Cups of chicken Stock (we used three to four, unmeasured because of the extra sweet potatoes to ensure we had enough liquid)
4 Cloves of garlic, chopped (we always tend to use extra here too because we love the stuff)
2 Tablespoons of paprika
2 Tablespoons of chicken seasoning (we used Montreal Chicken)
2 Tablespoons of dried oregano
2 Tablespoons of dried basil (we used fresh basil because we grow it out back)

Before we begin:

Write the name of the dish and all of the ingredients on the freezer bag/s in permanent marker. Include the cooking instructions. Don’t assume you will remember later on. We may *think* we’ll remember later, but probably not.

Prep Instructions:

Peel and chop the sweet potatoes. Chop or slice the garlic cloves.

Mix the sweet potatoes, garlic, olive oil and all the seasonings together in a large bowl.

And finally, bag the food. If necessary, use two separate freezer bags… one for the sweet potato mixture and one for the pork.   I didn’t add the chicken stock until I was ready to cook.

Cooking Instructions:

Thaw the pork and sweet potatoes overnight in the fridge. The next day, dump everything in the crock pot (I love crock pot dishes!!). Pour in the chicken stock. I like to add a little of the stock before I put the food in and then pour the rest over the top, but people say I’m weird.

Cook on low for eight hours.

But is it any good?

Delicious! We’ve already made this dish twice. And I have a feeling we’ll have it again soon…


What do you think?  Is this recipe worth a try?  I’d love to hear from you!

Original Pinterest recipe found on this site:


Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.


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