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boneless pork chops, fat trimmed
white mushrooms, sliced
In a frying pan sprayed with nonstick cooking spray, brown pork chops on both sides (you will need to do a few chops at a time).
In a medium saucepan combine tomato paste, vinegar, salt, cloves, sugar and mustard.
Bring to a boil, stirring to combine well. Add mushrooms and onions, stirring to combine.
In a freezer container, arrange pork chops in bottom then pour sauce over top. Cover, allow to cool, bake and freeze.
To bake, thaw overnight in fridge. Bake covered for 1 1/2 hours at 350.