Tuesday, November 10, 2009

Caribbean Jerk Pork Chops & Yummy Funeral Potatoes

4 pork chops (cut 3/4 inch think)
1/3 bottle KC Masterpiece Caribbean Jerk Marinade

To seal in the juices and to get a crisp tasty exterior you’ll first want to sear the pork chops. To do so you’ll want to preheat your grill to as high as possible then toss your pork chops on and close the lid. (You can discard the excess marinade) After approximately 1-2 minutes, flip the chops over and close lid again. After another minute or so passes, turn the heat down to medium and let the chops cook for about 5 minutes. After 5 minutes, flip chops over, close lid and let cook for a final 5 minutes. AVOID OVERCOOKING as this will dry the meat out. In order to be safe, you want to cook the pork until the middle is only very slightly pink or completely white. Another way to tell if your meat is done is to use a meat thermometer. 155 degrees is the magic number for pork.

After your pork chops are grilled, if you want to help loosen up the meat so it turns out nice and juicy, you can put them on a plate and cover it with aluminum foil for 10 minutes.

Serve pork chops with Yummy Funeral Potatoes. (I personally think these pork chops are also very tasty when dipped in ranch dressing)

If you don’t have a grill or would prefer cooking the pork chops in your oven you can broil them. I haven’t done this personally so I thought I would include a few links with details on broiling pork chops…




Yummy Funeral Potatoes

32 oz Hashbrowns
2 cans Cream of Chicken Soup
2 cups Sour Cream
1-2 cups Grated Cheese
½ cup Melted Butter
1/3 cup Chopped Onions

Mix above ingredients well and pour into a 9X13 pan. Top with 2 cups Crushed Cornflakes mixed with 2 tbsp Melted Butter. Bake 30 min at 350 degrees. (Makes 10-12 servings – I halved the recipe for each person)


1 comment:

Michelle said...

Mmmm! Justin and I are both very excited to have this meal!