Jamaican jerk pork chops with rice and peas

Im not a big fan of pork chops. Too dry, too fatty, too bland. But rubbing them with this super-spicy Jamaican jerk mix really zings them up. A great midweek pick-me-up.

Serves 2

2 pork chops, 3 cm thick, trimmed of the thick fat

FOR THE SPICE RUB

1 ½ tsp ground allspice
1 ½ tsp dried thyme
1 tsp curry powder
1 ½ tsp paprika
1 tsp sugar
½ tsp salt
¾ tsp black pepper
1 ½ tsp cayenne pepper
¼ tsp grated nutmeg
¼tsp ground cinnamon
¹â„8 tsp ground cloves

FOR THE RICE AND PEAS
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1/2  small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 red chilli (whole, put pierced several times)

1. Rub the spice mix into the chops, both sides. Leave to marinate in the fridge for 2 hours, or overnight.

2. Make the rice and beans by putting all the ingredients into a saucepan and bring to the boil. Cook for 10-12 mins until the liquid has been absorbed. Turn the heat off, remove the chilli and fluff up with a fork.

3. While the rice is cooking, heat 2 tbsp oil in a large frying pan and cook the chops for approx. 5 mins each side. Dont overcook or the meat will dry out. Serve.

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