Jerk Spiced Pork Chops
Accompanied by Spiced Rice and Grilled Corn Salad
Pork Chop Marinade
Ingredients
4 large pork chops
Zest 1 lime
1 tablespoon olive oil
Recipe
Rub into the chops and chill for 2 hours. Remove from fridge for 15 minutes before cooking.
Jerk Spice
Ingredients
35g brown sugar
Juice of lime from above
1 clove garlic, finely grated or minced
25g finely grated ginger
2 tablespoons soy sauce
2 scallions, chopped
1 teaspoon thyme leaves
½ teaspoon nutmeg
1 green chilli, deseeded
Recipe
Blend together.
Seal the chops off in a hot pan or grill pan to sear.
Rub over half the jerk spice on each and roast in a 180oc oven for 15 minutes or until cooked through. Keep the rest of the jerk spice for the rice salad.
Spiced Rice and Grilled Corn Salad
Ingredients
250g brown rice ( or your favourite)
2 corn on the cob
Jerk spice from above
4 chopped scallions
1 lime
4 tablespoons olive oil
Handful chopped parsley or coriander
Recipe
Boil the rice until cooked in salted water and drain well.
Boil the corn for 4 minutes, drain and dry. Brush with oil and cook on a grill pan or barbecue to colour. Remove the niblets from the corn and mix into the rice with the jerk spice, scallions, oil and parsley.
Zest the lime and mix in.
Cut the lime in half and brush with oil and grill to colour. Squeeze the juice into the rice mixture, check seasoning and serve.
