Jamaican Pork Chops

Name: Jamaican Pork Chops
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 2 tbsp sunflower or groundnut oil; 3 tsp dry mustard juice of 1 lime; ½ tbsp West Indian hot sauce; 150 ml (¼ pint) water or chicken stock; 4 big pork loin chops; salt and pepper; 1 yellow pepper, deseeded and cut into 2 cm (¾ in) cubes; 1 red pepper, deseeded and cut into 2 cm (¾ in) cubes; 3 tbsp tomato purée; 400 g can tomatoes; 1 onion, roughly chopped; 2 sticks of celery, cut into 2 cm (¾ in) chunks; 2 cm (¾ in) piece of root ginger, finely chopped; 4 tbsp brown sugar; 2 garlic cloves, finely chopped; boiled rice or Rice and Peas, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This dish just looks after itself. Use big, good-quality chops. As a Rasta I don’t eat pork, but here is a recipe for you as it is a traditional Caribbean ingredient - in fact, the old-school way is to make jerk pork rather than jerk chicken.

Ingredients

2 tbsp sunflower or groundnut oil
salt and pepper
4 big pork loin chops

Americas
Jamaica
Dinner
Spicy
Caribbean

Method

Preheat the oven to 160°C/325°F/gas mark 3.
Wash the meat and pat it dry with kitchen paper. Heat the oil in a frying pan, season the chops and brown them on both sides. Put them in an ovenproof dish in which they can lie in a single layer.
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