Since this recipe was requested, I thought I'd type it up for others to enjoy as well.  This comes from the volume - cooking cookbook, Fix, Freeze, and Feast by Kati Neville and Lindsay Tkacsik.

Makes 3 entrees, 4 servings each

1 tray (6 -8 pounds, or 12 chops) pork loin chops, boneless or bone - in
1/2 cup prepared mustard
1/4 cup lemon juice
1/4 cup vegetable oil
2T. honey
3t. dried oregano
3t. minced garlic (about 9 cloves)

3 one gallon freezer bags

1.  Rinse and divide chops evenly among freezer bags.
2.  Whisk togethermustard, vinegar, lemon juice, oil, and honey in a medium bowl.  Divid the marinade evenly over the chops, into each bag measure 1t. oregano and 1t. garlic.
3.  Seal and Freeze.

To cook one entree:
Prepare on an outdoor grill or under a broiler.

1.  Completely thaw one entree in the refrigerator.

For outdoor cooking:
1.  Prepare a medium fire in a gas or charcoal grill.
2. Cook chops, turning occasionally, until the thermometer in the thickest part reads 160 degrees.  Baste the chops as desired.  Do not baste final five minutes of cooking.  Discard remainin marinade.

For indoor cooking:
Arrange chops on a greased broiler pan.  Broil chops under high heat 5 inches from heat, turning frequently for 15 -18 minutes, until thermometer reads 160 degrees.Baste the chops as desired.  Do not baste the last five minutes of cooking.  Discard remaining marinade.