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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.

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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)

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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.