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Jerked pork chops with potato salad
Jerked pork chops with potato salad
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Prep Time:
255 minutes
Cook Time:
25 minutes
Total Time:
280 minutes
Succulent jerked pork chops bursting with flavor - perfect for a delicious weeknight dinner.
Ingredients:
  • 1 tsp ground allspice
  • 1 tsp dried chilli powder
  • 2 tsp dried thyme
  • 3 oranges, juiced
  • 2.50 gm ground cumin
  • 4 (200g each) pork loin chops
  • 600g sebago potatoes, peeled, quartered
  • 36.40 gm olive oil
  • 20.00 ml apple cider vinegar
  • olive oil cooking spray
  • 117.50 gm sour cream
  • 1 red onion, halved, thinly sliced
  • 82.50 ml fresh coriander sprigs rocket leaves, to serve
Instructions:
  • In a large ceramic dish, mix allspice, half of the chilli powder, thyme, 1 cup of orange juice, and cumin. Add the pork and coat evenly. Cover and refrigerate for 4 hours or overnight for best results.
  • In a large saucepan, simmer potatoes in cold water until tender, about 12 to 15 minutes. Drain and mix with oil and vinegar. Season generously with salt and pepper, then let cool slightly.
  • Prepare the barbecue plate by lightly spraying it with olive oil spray and preheat over medium-high heat. Remove the pork from the marinade and gently pat it with a paper towel to remove any excess marinade. Grill the pork for 5 minutes on each side, or until it reaches your desired level of doneness.
  • Combine sour cream with the remaining chili powder for an extra kick. Stir the flavorful sour cream mixture, along with onion and coriander, into the potato salad. Serve the delicious pork with the potato salad and fresh rocket leaves.

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