Quick Caribbean jerk pork

Quick Caribbean jerk pork
  • Serves icon Serves 4
  • Time icon 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.


  • 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)


  1. 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.
  2. Meanwhile, bring a large pan of salted water to the boil. Stir in the rice and simmer for 8 minutes.
  3. Place the chops on a grill rack and cook for 8-10 minutes, turning halfway, until just cooked and lightly charred.
  4. 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.


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