SBG-KC-B1 Recipes, SBG-MINI-W1 Recipes

Marinated BBQ Pork Chops w Crispy Smashed Potatoes

Ingredients: 

  • T bone thick pork chops

  • 1 tbsp oil

  • Parsley (garnish)

Sauce Ingredients:
  • 1/3 cup (85 ml) light/all purpose soy sauce (not dark)
  • 2 tbsp brown sugar
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 garlic cloves, minced
  • ¼ tsp black pepper
Accessories:
  • KITH Frying Pan

Optional Dressings: 
  • Iceberg lettuce 
  • 4 pcs Tofu Puffs 
  • 2 pcs Deep-fried Ring Roll  
  • Enoki Mushroom 

Steps:

  1. Mix marination ingredients together in a bowl, place mixed marination in a ziplock bag. Add T bone Pork Chops and coat in the Marinade. (Let it set for at least 6 hours for the flavour to set in)
  2. Take the marinated T bone pork chops out of the fridge wait 20 minutes before cooking. Drizzle 1 tbsp of oil in the frying pan, turn on the heat to high. Add T bone pork chops and grill for 6 minutes or until the underside is caramelised and the pork releases from the grill, then turn the chops and cook for 5 minutes.
  3. Baste the Pork Chop with sauce from the ziplock bag, then cook the basted side for 1 minute before serving.
  4. Transfer chops to a big plate, cover loosely with aluminium foil, let it rest for 3 minutes before serving the dish.

Side Plate: Crispy Smashed Potatoes

Ingredients: 

  • 700g of small potatoes (roughly 10 pieces)

Seasoning:
  • 1 tbsp of salt (boiling)

  • 1 tbsp of olive oil

  • 1 tsp of sprinkle of black pepper (Sprinkle)

  • 1 tsp of sprinkle of salt (Sprinkle)

Optional:
  • 1 tsp sprinkle of cheese (Sprinkle)

  • Finely Chopped Parsley (Sprinkle)

Steps:

  1. With a pot of boiling water add 1 tbsp of salt and 700g of potatoes, Cook potatoes until soft. (It should take about 25minutes). Take the boiled potatoes out of the pot and drain them for about 5minutes.
  2. Smash the potatoes using a potato masher/fork ensure that they are still in one piece.
  3. Drizzle 1 tbsp of olive oil on the grill pan and put the squished potatoes on the frying pan at the lowest heat for 3 minutes, this will help to dry and make them crispier.
  4. Turn up the heat to the highest temperature and grill the potatoes for about 15 to 20 minutes depending on thickness of the squished potato.
  5. Transfer to a plate and sprinkle with 1 tsp of sprinkle of black pepper, 1 tsp of of salt, 1 tsp of cheese & finely chopped parsley.