Jerk Pork Chops and planning ahead

My husband surprised me with a brand new grill last weekend and I was excited to christen it with pork. I bought a pork loin a while back, cut it into pork chops and froze them into meal servings. While I knew that I would be firing up the grill and spending some time waiting for meat to thaw, I decided to go ahead and pull out some chicken that I seasoned with some Tastefully Simple* Salsa seasoning.


Here is the recipe for the Jerk Pork Chops. Stay tuned for the recipe for the chicken!

6 pork chops, about 1/2 inch thick
1 T Jerk Seasoning (I use McCormick's)
1 T Olive Oil
1 T Soy Sauce
1 t Cider Vinegar

Combine the above and marinate the pork chops for 30 minutes.
Cook them over a preheated medium-high grill, grill pan, or under a broiler. Depending upon the thickness of the pork chop, you may need to go longer or shorter...just PLEASE don't overcook the chops, they dry out and become very tough. They should cook until the juices run clear and there is no longer any pink.


I served them with peas (for the kids), a green salad (for the adults), corn on the cob (which also hit the grill), grilled slices of pineapple, and some leftover orzo to which I added jarred Mango Chutney.


There was no hope in getting my boys to try anything "jerk" so I just grilled pork chops for them and served them with ketchup - you do what you have to.

* I have a friend who sells Tastefully Simple as a home-based business. I have added a link to her website on this blog so if you are interested in buying any of the items I mention, you certainly can. I don't make any money by recommending the items. I just like them and help to support her business by buying from another stay-at-home mom.

Balsamic Pork Chops, Roasted Potatoes, and Veggies

This recipe is going to be vague but you will get the picture.

I used 4 pork loin chops, cut about 1/2 inch thick.

Season the pork chops with salt and pepper and cook in a medium hot skillet with 1 T olive oil, turning occasionally until the juices run clear.


Remove the pork chops to a serving dish and keep warm.

Add 1 minced shallot (I used 1/2 of a large one) to the pan and cook for 1 minute, stirring constantly and pulling up all of the crispy bits of pork that remain in the pan.

Add 2/3 C Chicken Stock, 1 T Balsamic Vinegar, and 1/4 t Dried Thyme to the pan and let simmer for about 5 minutes to allow the sauce to reduce.


Pour over pork chops and serve.

I served them alongside mixed vegetables that steamed in the microwave and some lightly sauteed broccoli that I made in a saucepan with olive oil and the other half of my large shallot.

I also made some roasted potatoes:

Roasted Potatoes:
Cut potatoes into bite-sized pieces. I used 4 small potatoes and had leftovers. Toss the potatoes in Balsamic Vinaigrette and cook on a jelly roll pan in a 450 degree oven for 10 minutes. Toss and return to the oven for another 5 minutes.