Oven-Baked Jerk Pork Chops with Rice and Peas
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Ingredients
- 4 bone-in pork chops
- 3 tbsp jerk seasoning paste
- 2 garlic cloves
- 300 g long grain rice
- 400 g pigeon peas
- 200 ml coconut milk
- 3 spring onions
- 4 fresh thyme sprigs
Nutrition (per serving)
- Calories
- 910 kcal
- Protein
- 53.5 g
- Carbohydrate
- 83 g
- of which sugars
- 4.5 g
- Fat
- 38.4 g
- of which saturates
- 18.7 g
- Fibre
- 9.2 g
- Salt
- 1.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic cloves into the jerk seasoning paste and rub over the pork chops. Cover and marinate in the fridge for at least 30 minutes.
- 2
Heat the oven to 200C (180C fan, gas 6). Put the pork chops in a roasting tin and bake for 25-30 minutes, turning once, until no pink remains and the juices run clear.
- 3
While the chops cook, rinse the rice and put it in a pan with the coconut milk, 300ml water, the drained pigeon peas and the thyme sprigs.
- 4
Bring to the boil, then cover and simmer gently for 12-14 minutes until the rice is tender and the liquid is absorbed.
- 5
Fork through the sliced spring onions, discard the thyme sprigs, and serve the rice and peas alongside the pork chops.
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