Jerk Pork Chop with Rice and Beans

This jerk pork chop was all I can think about when I was at the gym this morning. I always think about food and my next meal anyway; and after a good workout session, of course, I have to find a great way to replace all the calories I burned.

Jerk seasoning is essential in Caribbean cooking and yes, you can buy the ready-made mix from the store; but making them at home is not difficult. Plus, you can adjust the spices to your liking. Don't be alarmed by array of spices and long list of ingredients. You might already have all of these in your cupboard. Especially at this time of year, cinnamon, nutmeg, allspice and ginger are the champion spices of the holidays. So, I always have a good stock of them.

The pork chop I use here is bone-in and I always prefer that when cooking meats. As the saying goes, the closer to the bone, the sweeter is the meat. Also, I love nibbling on the bone afterwards.

Because there's so much flavour in the jerk marinade, the pork chop doesn't need a long time to sit around. If you have the time, let's say a couple of hours, yes, sure why not or even overnight. But when you're hungry like me, fifteen minutes will do just fine.

What is also crucial for me is to bash the pork chop in between a couple pieces of cling film to make it thinner which means later it will need less cooking time. When I am hungry, I want food... fast!

The traditional accompaniment to jerk chicken or pork is rice and beans. The beans most often used are red kidney beans or pigeon peas. Purists might not agree with my brown rice and sauteed green beans but they delight me. 

Jerk Pork Chop

Serves 1, happily

1 bone-in pork chop

1/2 teaspoon ground allspice

1/2 teaspoon dried thyme

1/2 teaspoon smoked paprika

1/4 teaspoon dried chilli flakes

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 cm fresh ginger, finely grated

1 small clove of garlic, finely minced or grated
2 teaspoons vegetable oil

1 tablespoon of runny honey

2 tablespoon of soy sauce

Zest and juice of 1/2 lime

Salt and black pepper, to taste

Brown rice and green beans, to serve

If your pork chop is thick, bash it with a rolling pin or wine bottle (that's what I use) between two pieces of cling film to make it thinner.

In a bowl, mix the rest of the ingredients. Give it a taste and adjust the seasoning and spices to your liking. Then smear everything to your pork chop and leave it aside for few minutes, whilst you cook the rice or prep the green beans.

Heat a heavy-based pan on a moderate heat and cook the chop for about five minutes to really form a nice crust before turning it and cooking for another five minutes. Remove to a plate and cover with foil to rest. This little resting time will ensure the pork stays juicy.

Using the same pan, add a knob of butter and cook the green beans. Season with salt and black pepper. Transfer to a plate and serve with the brown rice.