Wednesday, February 9, 2011

Caribbean Jerk Pork Chops & Yummy Funeral Potatoes

4-5 pork chops (cut 1 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 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. Lance, my husband, did this a couple weeks ago and the pork chops turned out delic! All he did was place the pork chops on a pan and let them broil on high on the top shelf of our oven for 5-8 minutes on each side. Below are a few links with more details on how to broil pork chops if you care to check them out…

Yummy Potatoes

16 oz frozen hashbrowns
1 can cream of mushroom or cream of chicken soup
1 cup grated cheese
1/2 cube melted butter
1 cup sour cream

Mix all ingredients together and spread in small pan (double recipe for 9x13 pan). Bake 25-30 minutes at 350 degrees. Sprinkle 1-2 cups french fried onions over top of potatoes and bake an additional 5 minutes.

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