Jerk Pork Chops with Rice and Slaw
Jerk Pork Chops with Rice and Slaw



  • 2 pork chops
  • 1 tbsp Jamaican jerk spice paste
  • 100g rice
  • Knob of butter
  • ½ bunch of spring onions, chopped
  • 1 lime, ½ zested and juiced, ½ cut into wedges
  • For the Slaw
  • 1 grated carrot
  • ¼ shredded red cabbage
  • ¼ cucumber, sliced
  • 2 tbsp rice wine vinegar
  • Rub the chops all over with the jerk paste and set aside. Make the slaw by tossing the ingredients together in a bowl, seasoning well, and leaving to macerate.
  • Griddle the pork chops for 6 mins on each side. Meanwhile, cook the rice according to pack instructions, drain and then set aside. Melt the butter in a saucepan, stir in the spring onions, cook for 2 mins then return the rice to the pan along with the lime juice and zest. Mix well, then serve alongside the pork chops with a heap of your homemade slaw.
15 mins
2 serving

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