Jerked Pork Chop Recipe
charred Brussel sprouts, asparagus, roasted fennel, tamarind jus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Marinate the Pork Chops
In a bowl, combine the olive oil, garlic powder, onion powder, allspice, brown sugar, salt, black pepper, and lime juice. Mix well and add the pork chops, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Prepare the Vegetables
Preheat the oven to 200°C (400°F). Trim the ends of the Brussel sprouts and cut them in half. Cut the fennel bulb into wedges and trim the asparagus. Place all the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast the Vegetables
Roast the prepared vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly charred, stirring halfway through.
Cook the Pork Chops
Heat a grill or grill pan over medium-high heat. Remove the pork chops from the marinade and shake off excess. Grill the pork chops for about 6-7 minutes on each side, depending on thickness, until they are cooked through and have nice grill marks.
Prepare the Tamarind Jus
In a small saucepan, combine the tamarind paste with a splash of water and bring to a simmer. Cook for 5 minutes until slightly thickened, stirring occasionally.
Serve
Plate the grilled pork chops with the roasted vegetables on the side. Drizzle the tamarind jus over the pork chops and serve immediately.