Doghouse Pork Chops 'N Hash | Cookin' From The Doghouse

December 18, 2019 1 min read



In this episode, Keith teaches you how to use onions to your advantage, and how to please the girl with her favorite dinner-- Porkchops with blackberry sauce, yam-potato hash, and roasted corn. Give yourself 45minutes to an hour to make. 


Pork chops 2-4
1 potato
2 yams
1 bag frozen corn  
1/2 onion
3-4 cloves garlic
1/4 c blackberry jam
stick of butter
goya adobo seasoning
italian seasoning or oregano
salt & pepper
-optional- sour cream (:
How to:
Preheat oven to 350. Nuke potato & yam for 5-6 minutes. Put corn, 2T butter, and 1 clove of chopped garlic in a pan and pop in oven. Sprinkle adobo seasoning on chops, and pan sear first side for a couple of minutes in butter on med/high heat-- then flip the chops and place in oven along side corn. Set a timer for 7-8 minutes, so you don't overcook the chops. Chop onion and saute in butter in large pan. While onion softens, chop yam and potato, and remaining garlic-- add to pan. Season potato mixture with adobo, thyme, italian seasoning, salt and pepper. Pull porkchops out of oven, and move to a plate to rest, cover with foil. Pour pork chop drippings into sauce pan, and whisk in blackberry jam and butter to taste over medium heat. 
Serve and plan your next fishing trip!


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