Jamaican jerk pork chops with rice and peas, Lay The Table
Pork

Jamaican jerk pork chops with rice and peas

Jamaican jerk pork chops with rice and peas, Lay The Table

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
1⁄8 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.

Jamaican jerk pork chops with rice and peas, Lay The Table

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.

Jamaican jerk pork chops with rice and peas, Lay The Table

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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