This weekend we cooked up one of our entrees from last week's marathon cooking session. They were super easy to make. We just blended up a marinade of honey, cider vinegar, ginger, garlic, and soy sauce and put the chops in a freezer bag with the marinade. We thawed them in the fridge for 2 days before we prepared them. (Most freezer meals take more than the recommended 24 hours to thaw completely.) My live-in grill master not only braved the cold temperatures to fire up the grill, but performed what I call kitchen chemistry and made a hashbrown side dish. He described it as "fried rice with hashbrowns in place of the rice." It was really good, and the pork chops had a wonderful flavor that was not at all overpowering.
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