Jerk Pork Chop Platter
with Vibrant Quinoa Salad
Cooking time
20 minutes
Servings
2/4
Calories
470 /serving
Time to create a Caribbean flavourscape. Start with full-bodied seasonings, balancing allspice, cayenne and savoury herbs. Follow up with sunny mango chutney and lime juice. Drop spicy saucy chops over a salad of quinoa (conveniently pre-cooked), sweet pepper and cuke.
We will send you:
- 2 Pork chops
- 1 Cucumber
- 1 Sweet pepper
- 30g Mango chutney
- 227g Pre-cooked quinoa
- 10g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
- 30ml Lime juice
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
13 g
Saturated Fat
3 g
Sodium
500 mg
Total Carb
48 g
Sugars
14 g
Protein
40 g
Fibre
6 g
Preparation
Cook & coat the pork
- Pat the pork dry; season with the spices (add ½ for medium spicy) and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork and cook, 3 to 5 min. per side, until almost cooked through.
- Add the mango chutney, 3 tbsp water (double for 4 portions), a splash of the lime juice and a pinch of salt.
- Cook, stirring occasionally, spooning the sauce over the pork, 3 to 4 min., until beginning to thicken and the pork* is cooked through.
Mise en place
- Meanwhile, halve, core and small-dice the sweet pepper.
- Slice the cucumber crosswise.
- Poke small holes in the bag of quinoa. Microwave, 1 to 1 ½ min., until warm. Transfer to a bowl.
Make the quinoa salad & serve
- To the bowl of quinoa, add the sweet pepper, cucumber, remaining lime juice, a drizzle of oil and S&P; stir well.
- Divide the quinoa salad between your plates.
- Top with the pork (slice beforehand if desired) and sauce. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
