Jerk Pork Chops with Caribbean Salad

Add the chopped scotch bonnets, spring onions, garlic, lime juice, brown sugar, thyme, olive oil, white vinegar, soy sauce, ginger, allspice, nutmeg, and salt to a food processor and blitz until smooth.

Prepare the pork chops by cutting 1cm thick cuts into the fat approximately 4 – 5cm apart then place in a dish ready for marinading.

Divide the sauce into two; pour half over the pork chops, then rub in, allowing an even distribution of the marinade over the meat.  Keep the other half in a covered bowl or jar ready to baste during the cooking process for a more intense flavour.

Place the pork chops into the fridge and leave for 2 – 8 hours until you are ready to cook. When you are ready, preheat the grill to 200 °C using Outback Coconut briquettes for an intense flavour.

Place the chops directly over the coals and allow to sizzle for a few minutes until grill marks are achieved and your chop has gained some colour then flip.

Baste the grilled side of the chops with marinade and allow to grill until grill marks appear.  Flip and baste again.  Cook until a good colour is achieved on both sides and the internal temperature has reached 63°C then remove from the grill and allow to rest whilst preparing the salad.

Place the plantain, avocado and pineapple spears over direct heat and turn until grill marks are achieved on all sides then remove, allow to cool slightly and dice into small pieces.

Add the beans, tomatoes and onions into a large bowl then add the grilled fruits.  Mix together then add the lime juice and garnish with coriander.

Serve a pork chop with a good helping of salad and enjoy!