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

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$37.92 Cooking Fee
Serving Size: 5 ounces
Recipe adapted from:
Mayumi Tavalero
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. 
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
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*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.


Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12


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.

Cook Times

Active Prep35
Hands-On Cook0
Hands-Off Cook0
Total Time35 minutes
Recipe Serving Size12



For the Brined Pork Chops:

    For the brine:

    • 8 cup water 4 cups room temp, 4 cups cold
    • ¼ cup 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 ground black pepper freshly ground

      To marinate:

      • 2 pound rib eye 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 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

        Cooking Tools Required

        Blender, Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Sharp Knives
        Reheating/Serving Instructions

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


        Calories: 478kcal | Carbohydrates: 12g | Protein: 39g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 3552mg | Potassium: 611mg | Fiber: 1g | Sugar: 7g | Vitamin A: 237IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 3mg

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