2 June, 2014
Jack Daniels Pork Chops, Cheese and Jalepeno Mash, Cayenne Butter Corn
This indulgent meal for two is easy on timings, meaning you won’t feel like you’ve just run a race by the time it’s ready to eat. So often I have cooked a meal, only to stare at the plate of food in front of me feeling too worked up to eat it!
Without the wine, the whole thing costs about £10 and will probably give you left over mash which you can turn in to potato cakes, bubble and squeak or just reheat and enjoy the next day.
Cheese and Jalepeno Mash:
- 6 white potatoes
- 4 spring onions
- 150g strong cheddar cheese (about a large handful)
- 10 jalepenos
- Salt and pepper
- Peel and quarter the potatoes and drop in to a large pan of salted, boiling water.
- Grate the cheese and slice up the jalepenos and spring onions.
- When the potatoes are soft (about 15 minutes), drain the water and tip back in to the pan and allow to steam dry for a few minutes.
- Add butter and mash really well then add the cheese, spring onions and jalepenos, giving the mash a good stir.
- Taste the mash and add salt and pepper to taste (and more cheese if you like).
- Put a lid on the pan of mash and set aside until ready to serve.
The good thing about this mash is that you can easily reheat it in the microwave before serving, which should take your stress levels down and make the whole meal easier to bring together. Timings can be hard to master so making in advance can make the whole thing a lot more enjoyable.
Cayenne Butter Corn:
- 4 mini corn on the cobs or 2 large
- Teaspoon of cayenne pepper
- Lime zest (optional)
- 2 tablespoons butter
- In your serving bowl, mash the cayenne pepper with the butter (plus lime zest if you’re using it).
- Bring a large pan of water to the boil and add the cobs.
- Boil for 9 minutes then drain and add the cobs to the serving bowl, covering with foil until you’re ready to eat.
- The butter will melt from the residual heat of the cobs and will still be hot by the time the pork chops are ready.
Jack Daniels Pork Chops:
- 4 pork chops (we eat two each but if you’re not greedy like us, you can do one each!)
- Glug of Jack Daniels or another bourbon. (If you want to measure it’s about 100ml)
- 2 tablespoons of runny honey
- Heat some oil in a large frying pan then add the pork chops to the pan.
- Leave to fry for 4 minutes on a medium heat, then turn them over, frying for another 4 minutes.
- While still on the heat, add the Jack Daniels and stand back! The liquid will deglaze the pan, freeing up all the lovely pork flavour.
- Once the liquid has reduced a little bit, add the honey and turn off the heat.
- Move the chops round in the sauce to coat and set the pan aside while you plate up.
I always like to put the side dishes on the table so we can help ourselves, so set the table and put something heatproof down if necessary (even a magazine will do). Warm up the mash in the microwave for 3 minutes and take the corn on the cob to the table. Plate up the pork chops and spoon over some of the sticky sauce, scraping the pan for the best bits. If your sauce seems too thick, a little bit of water will loosen it up.
To match the sticky, honey sauce I chose Tesco Finest Swartland Chenin Blanc from
South Africa (on offer at £5.49 in Tesco) as I thought it would go well with the sweetness of the sauce matched with the honey notes in the wine. If you prefer beer, a Desperado would be nice with this meal too!