Home > Recipes > Pork recipes from around the world > Quick Caribbean jerk pork

Quick Caribbean jerk pork

Name: Quick Caribbean jerk pork
Yield: Serves 4
Ingredients: 4 tbsp mild Jamaican jerk marinade (we used Walkerswood, from supermarkets); 150g low-fat natural yogurt; 4 pork chops; 200g Tilda Basmati & Wild Rice; 1 small butternut squash, peeled, deseeded and diced; Handful of parsley leaves; Lime wedges, to serve (optional)

Published: 31 Jan 06
Updated: 18 Mar 24

Use a shop-bought jerk marinade, and a few other nifty ingredients, to create this Caribbean delight ready in just 25 minutes.

Easy
February 2006

Test kitchen approved

Serves 4
Ready in 25 minutes

Use a shop-bought jerk marinade, and a few other nifty ingredients, to create this Caribbean delight ready in just 25 minutes.

Save recipe

Save

Save recipe Print

Rate

Ingredients

4 tbsp mild Jamaican jerk marinade (we used Walkerswood, from supermarkets)
150g low-fat natural yogurt
4 pork chops
200g Tilda Basmati & Wild Rice
1 small butternut squash, peeled, deseeded and diced
Handful of parsley leaves
Lime wedges, to serve (optional)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the grill to high. In a wide bowl, mix the jerk marinade with the yogurt. Add 4 pork chops, coat in the mixture and set aside for 10 minutes.
Meanwhile, bring a large pan of salted water to the boil. Stir in the rice and simmer for 8 minutes.
Place the chops on a grill rack and cook for 8-10 minutes, turning halfway, until just cooked and lightly charred.

Meanwhile, add the squash to the rice, and simmer for a further 12 minutes, until the rice and squash are cooked. Drain well, tip back into the pan and season with plenty of freshly ground black pepper. Stir in a handful of parsley leaves and divide between 4 plates. Top with a pork chop and serve with lime wedges, if you like.