Wednesday, March 18, 2009

Hummus-rubbed Porkchops with Caribbean Mashed Potatoes

Is it normal for someone to get crazy excited when they find a new recipe? Cuz I just did.

I was searching through some other food blogs, and found this recipe for Mashed Sweet Potatoes with Mint & Cilantro. I was going to make Jerk Porkchops with Sweet Potato Fries. But I forgot that I don't have any more jerk seasoning (except this crazy painful awful hot jerk marinade that my husband bought and I refuse to touch!) So I'm adapting a chicken recipe that my sister invented, and trying it out on porkchops tonight. I think this new sweet potato recipe will go perfectly with it!

For the porkchops, I mixed together 2 tbsp. lemon juice, 2 tbsp. olive oil, and 3 tbsp. Epicure Hummus Dip Mix. If you don't have the Epicure product, you should. I mean, you could try rubbing store-bought hummus onto the meat. Not sure how that would turn out, but it couldn't be all bad. Grill the porkchops until they're cooked, and serve with some diced tomatoes on top.

For the sweet potatoes, I chopped up 1 sweet potato and 2 small white potatoes, coated them in olive oil, roasted them at 425 F for 40 minutes, and then puréed them. I sautéed 1 clove of garlic and 1/2 a small onion, and then tossed it into the potatoes along with 1 tbsp. cilantro and about 20 mint leaves chopped up. I thought this was so good! The kids loved their porkchops (I gave them broccoli instead of the mashed sweet potatoes, because I didn't feel like arguing.) I loved the entire meal, and I'm sure my husband will too (if he knows what's good for him!)
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