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.
2 pork chops, 3 cm thick, trimmed of the thick fat
FOR THE SPICE RUB
1 Â½ tsp ground allspice
1 Â½ tsp dried thyme
1 tsp curry powder
1 Â½ tsp paprika
1 tsp sugar
Â½ tsp salt
Â¾ tsp black pepper
1 Â½ tsp cayenne pepper
Â¼ tsp grated nutmeg
Â¼tsp 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.
¢ Do you have a SPICY dish to share? Then share it here¦
This preview will disappear when the widget is displayed on your site.
For best results, use HTML mode to edit this section of the post.