Jerk Pork Chops
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Jerk Pork Chops

Jerk Pork Chops

with Thyme-Scented Rice and Beans and Sautéed Veggies

Tender pork coated in a tasty Jamaican-style jerk sauce is on the menu tonight! The sauce adds a bit of a kick to the dish, and the coconut milk adds a creaminess to the rice and beans... Yum!

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

¼ cup

Jerk Sauce

113 g

Onion, chopped

10 g

Garlic

190 g

Red Bell Pepper

160 g

Tomato

1 tsp

Chili Flakes

¾ cup

Basmati Rice

1 can

Coconut Milk

10 g

Thyme

1 can

Black Beans

Not included in your delivery

2 tsp

Sugar*

Oil*

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Nutrition Values

Energy (kJ)4155 kJ
Calories993 kcal
Fat25 g
Saturated Fat13 g
Carbohydrate119 g
Sugar23 g
Dietary Fiber20 g
Protein60 g
Cholesterol111 mg
Sodium361 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Bowl
Measuring Cups
Measuring Spoons
Medium Pot
Strainer
Large Non-Stick Pan

Instructions

MARINATE PORK
1

Wash and dry all produce.* In a medium bowl, combine the jerk sauce and 2 tsp sugar (double for 4 ppl). Add the pork and stir to coat. Set aside.

PREP
2

In a medium pot, bring the coconut milk and 2/3 cup salted water (double for 4 ppl) to a boil. Mince or grate the garlic. Core and thinly slice the bell pepper(s). Cut the tomatoes into 1/2-inch cubes. Drain and rinse the beans. Using half the thyme sprigs, strip 1 tbsp thyme leaves (double for 4 ppl).

COOK RICE
3

Add the rice and remaining thyme sprigs (no need to chop or strip the stems!) to the boiling coconut milk and water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the liquid has been absorbed, 12-14 min.

COOK PORK
4

Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. (TIP: If your pan is too small, cook the pork in batches.) Sear the pork until browned and cooked through, 3-4 min per side. (TIP: Cook to a minimum internal temp. of 160°F.**) Transfer the pork to a plate and set aside.

COOK VEGGIES
5

Reduce the heat to medium. Add the onions to the same pan. Cook until softened, 3-4 min. Add the garlic, bell peppers, tomatoes, thyme leaves and as much chili flakes as you like. Cook, stirring often, until the peppers are tender-crisp, 4-5 min. Season with salt and pepper.

FINISH AND SERVE
6

Remove the thyme stems from the rice and stir in the beans. Divide the rice and beans between bowls and top with the pork and veggies. Drizzle over any remaining liquid from the pan.