Sweet & Sticky Jerk Pork Chop Traybake
with Kohlrabi & Sweet Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
/serving
When hot and sunny Caribbean cooking meets a no-fuss traybake, we’re happy to be home for the holidays. These boneless pork chops are finger-lickin’ sticky and sweet, roasted in a slathering of tangy tamarind, ginger and spicy jerk seasonings.
We will send you:
- 2 Pork chops
- 1 Scallion
- 2 Kohlrabies
- 450g Sweet potatoes
- 1 Lime
- 15ml Ginger paste
- 15ml Tamarind paste
- 7g Honey
- 10g Real Jerk spices (salt, sugar, allspice, paprika, ginger, onion, black pepper, thyme, cayenne pepper, garlic, cinnamon, cellulose)
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
g
Saturated Fat
g
Sodium
mg
Total Carb
g
Sugars
g
Protein
g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and medium-dice the kohlrabi.
- Medium-dice the sweet potatoes.
- Juice the lime.
- Thinly slice the scallion crosswise.
Start the vegetables
- On a lined sheet pan, toss the sweet potatoes, kohlrabi, a drizzle of oil, ½ the spices and S&P.
- Roast, 18 to 20 min., until the vegetables are partially cooked.
Prepare the pork
- Meanwhile, pat the pork dry.
- In a large bowl, combine the tamarind, lime juice, ginger, honey, remaining spices and a pinch of salt.
- Add the pork; toss well.
Roast the pork & finish the vegetables
- When the vegetables are partially cooked, stir and add the pork*.
- Roast, 5 to 7 min., until browned and cooked through.
- Switch the oven to broil, 2 min., if extra colour is desired.
Plate your dish
- Divide the vegetables between your plates.
- Top with the pork (slice beforehand if desired).
- Garnish with the scallions. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
