Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken

Serving Size: 12

Like to cook, but need a little help getting started? Let your Foodom cook marinate a variety of meats for you to cook later. Each recipe serves 4 people for a total of 12 servings.

Customer cooking Instructions:

On day 1 cook the beef. Remove meat from refrigerator 30 minutes before cooking. Heat a pan or grill to medium-high. Add 1 tablespoon oil to a heavy pan and place steaks in pan when hot. Turn after a couple minutes, then turn heat down to medium and cooked to desired doneness. Rare: 120-130 degrees, Medium-Rare: 130-140 degrees, Medium: 140-150 degrees, Medium-Well: 150-160 degrees, Well-Done: 160-170 degrees

On day 2 cook the pork chops. Remove meat from refrigerator 30 minutes before cooking. Remove chops from brine and pat dry. Heat a heavy pan over medium heat and add 1 tablespoon of oil. Add chops and cook for several minutes on each side. Turn heat down to medium-low and continue cooking for a total of 10 minutes or until the temperature reaches 135 degrees. Allow chops to rest in the pan until pork reaches 140-145 degrees. Be creative and top with whatever you wish, such as sauteed onions, apricot jam, or herb butter.

On day 3 cook the chicken: Remove chicken from the refrigerator 30 minutes before grilling. Heat grill to medium-high and grill chicken to the desired doneness, about 15 minutes total time, basting occasionally with reserved jerk marinade during last 5 minutes of cooking.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep35

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time35

Recipe Serving Size12

Cooking Tools Required

Blender, Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Sharp Knives

Ingredients

For the Brined Pork Chops:

For the brine:

8 cup water 4 cups room temp, 4 cups cold
4 tablespoon Kosher salt
2 tablespoon granulated sugar
1 teaspoon whole black peppercorns
1 clove garlic smashed

To marinate:

4 pork loin chop thick cut, about 1-1 1/2 inches thick

For the Korean Beef Bulgogi:

For the marinade:

5 tablespoon soy sauce use gluten free soy sauce for GF
2 tablespoon brown sugar packed
2 stalk green onion finely sliced
4 clove garlic minced
1 tablespoon sesame seeds
2 tablespoon sesame oil
1/2 teaspoon freshly ground black pepper freshly ground

To marinate:

2 pound ribeye steak

For the Jamaican Jerk Chicken:

For the marinade:

1 yellow onion small, roughly chopped
4 stalk green onion rough chop
8 clove garlic peeled
4 tablespoon fresh ginger peeled and roughly chopped
2 lime juiced
¼ cup soy sauce use gluten free soy sauce for GF
¼ cup extra virgin olive oil
2 tablespoon fresh thyme
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 tablespoon brown sugar packed
1 scotch bonnet pepper or 2 habanero peppers, more or less to taste

To marinate:

1 whole chicken cut into 10 pieces

Instructions

Make the brine for the pork chops:

To a large pot set over high heat, add the brine ingredients with the 4 cups room temp water. Bring to a boil, then turn down to a simmer. Allow to simmer 5 minutes, then remove from heat. Add remaining cold water and allow brine to cool to room temperature.

Make the marinade for the beef:

In a small bowl mix all the marinade ingredients together. Place steaks in a storage container and pour marinade over meat, turning to make sure all pieces are coated. Cover and marinate for several hours in the refrigerator.

Make the marinade for the chicken:

Put all the marinade ingredients in a blender and blend until you have a fine puree. Place chicken in a large bowl and add just enough marinade to thoroughly coat. Reserve unused marinade in a separate container.

Reheating Instructions

Heat in pan or oven at 350 degrees for 15 minutes or until heated through.

Nutrition