Jerk Pork Chops with Potato Salad

Pork chops marinated in a gorgeous combination of jerk spice and orange juice. And a fingerling salad with more of the jerk, but with the calming smoothness of sour cream. This is a celebration of the Caribbean.

Servings

Wine pairing: Riesling

Active time:

Total time: 24 minutes 30 minutes

Produce

Red Onion (Organic)

1 0.5 Whole

Fingerling potatoes

20 10 oz

Orange

1 0.5 Whole

Lettuce mix (Organic)

5 2.5 oz

Cilantro (Organic)

1 0.5 oz

Protein & more

Sour Cream

1/2 0.25 cup

Pork chops, boneless

1 0.5 lb

Pantry items

Olive oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Allspice

2 1 teaspoon

Brown sugar, dark

1 0.5 tablespoon

Cumin powder

1/2 0.25 teaspoon

Cloves

1/4 0.125 teaspoon

Cinnamon powder

1/4 0.125 teaspoon

Cayenne powder

1/8 0.065 teaspoon

Apple Cider Vinegar

Apple cider vinegar

1.5 0.75 tablespoon

Prep ahead (optional)

a. Thinly slice red onion.
b. Halve fingerling potatoes lengthwise.
c. Chop lettuce mix bite-sized.
d. Juice orange.
e. Finely chop cilantro.

Instructions

1 Marinate the pork:
a. Reserve 1 tsp (½ tsp for 2 person portion) of the jerk spice mix and mix the remaining with the juice from the orange.
b. Place pork chops in a bowl and add the jerk marinade, half the apple cider vinegar and ½ tsp salt. Coat the pork well with the marinade and refrigerate for at least an hour, preferably overnight.

2 Cook the potatoes:
a. Place the fingerling potatoes (halve lengthwise) in a pot or a dutch oven. Cover with cold water and add 1 tsp salt. Bring to a boil.
b. Reduce the heat and continue to cook till the potatoes are cooked through, about 15 minutes. Drain. Toss with ½ tbsp olive oil and the remaining apple cider vinegar. Allow to cool.

3 Meanwhile, cook the pork:
a. Heat 1 tbsp olive oil in a saute pan. Pat off excess marinade from the pork chops and add to pan. Cook for about 3-5 minutes on each side, or until pork is cooked through.

4 Assemble the salad:
a. In a bowl, mix together the sour cream, ¼ tsp salt, the remaining jerk spice mix, red onion (thinly slice) and half the cilantro (finely chop). Whisk to combine.
b. Fold the sour cream mixture through the fingerling potatoes.

5 Serve:
a. Divide pork chops amongst plates. Garnish with remaining cilantro (finely chop). Make a bed of the lettuce mix (chop bite-sized) alongside for the salad. Serve the potato salad over the lettuce mix. Pour a glass of wine and enjoy!

Chef's notes

If pork is not your protein of choice, you can use chicken thighs with this recipe.

This recipe has been adapted from Taste

All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

Village Farms,
Marfa, TX

Animal Farm,
Cat Spring, TX

Bouldin Food Forest,
Rogers, TX

Buena Tierra Farms,
Fredonia, TX

Dilorio Farms,
Hempstead, TX

Engel Farms,
Fredericksburg, TX

Good Flow Honey,
Austin, TX

Hairston Creek Farms,
Burnet, TX

Hifi Mycology,
Austin, TX

Homestead Gristmill,
Waco, TX

K. H. Farms,
Poteet, TX

Pedernales Valley Farms,
Federicksburg, TX

Lightsey Farms,
Mexia, TX

Texas Olive Ranch,
Carrizo Springs, TX

Thomas Kindle,
Grand Saline, TX

Top of Texas,
Farwell, TX

US Citrus,
Hargill, TX

Bella Verdi,
Dripping Springs, TX

Country Boy Farms,
Kennard, TX

Francis and Thatcher,
Manor, TX

James Farm,
Prairie Ronde, LA

Local deliveries
Shipments

Upcoming orders

Servings

Wine pairing: Riesling

Active time:

Total time: 24 minutes 30 minutes

Produce

Red Onion (Organic)

1 0.5 Whole

Fingerling potatoes

20 10 oz

Orange

1 0.5 Whole

Lettuce mix (Organic)

5 2.5 oz

Cilantro (Organic)

1 0.5 oz

Protein & more

Sour Cream

1/2 0.25 cup

Pork chops, boneless

1 0.5 lb

Pantry items

Olive oil

2 1 tablespoon

Sea salt

1 0.5 teaspoon

Spice mix

Allspice

2 1 teaspoon

Brown sugar, dark

1 0.5 tablespoon

Cumin powder

1/2 0.25 teaspoon

Cloves

1/4 0.125 teaspoon

Cinnamon powder

1/4 0.125 teaspoon

Cayenne powder

1/8 0.065 teaspoon

Apple Cider Vinegar

Apple cider vinegar

1.5 0.75 tablespoon

Prep ahead (optional)

1

2

3

Meanwhile, cook the pork:a. Heat 1 tbsp olive oil in a saute pan. Pat off excess marinade from the pork chops and add to pan. Cook for about 3-5 minutes on each side, or until pork is cooked through.

4

Assemble the salad:a. In a bowl, mix together the sour cream, ¼ tsp salt, the remaining jerk spice mix, red onion (thinly slice) and half the cilantro (finely chop). Whisk to combine. b. Fold the sour cream mixture through the fingerling potatoes.

5

Serve:a. Divide pork chops amongst plates. Garnish with remaining cilantro (finely chop). Make a bed of the lettuce mix (chop bite-sized) alongside for the salad. Serve the potato salad over the lettuce mix. Pour a glass of wine and enjoy!

If pork is not your protein of choice, you can use chicken thighs with this recipe.

Upcoming orders

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Meanwhile, cook the pork:
a. Heat 1 tbsp olive oil in a saute pan. Pat off excess marinade from the pork chops and add to pan. Cook for about 3-5 minutes on each side, or until pork is cooked through.

Assemble the salad:
a. In a bowl, mix together the sour cream, ¼ tsp salt, the remaining jerk spice mix, red onion (thinly slice) and half the cilantro (finely chop). Whisk to combine.
b. Fold the sour cream mixture through the fingerling potatoes.

Serve:
a. Divide pork chops amongst plates. Garnish with remaining cilantro (finely chop). Make a bed of the lettuce mix (chop bite-sized) alongside for the salad. Serve the potato salad over the lettuce mix. Pour a glass of wine and enjoy!