- Jerk Pork Cutlets With Squash Wedges.jpg (56.14 KiB) Viewed 725 times
Takes: 35 - 40 minutes
Serves: 4
No nutritional information available.
Ingredients
- 3 long green chillies, roughly chopped
- 3 spring onions, roughly chopped
- 2 garlic cloves, crushed
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp caster sugar
- 1 tsp light soy sauce
- 1 tbsp lime juice
- 4 pork chops
- 1kg butternut squash or pumpkin, deseeded and cut into wedges
- 2 tbsp vegetable oil, plus extra for brushing
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Combine the chilli, spring onion, garlic, allspice, thyme, sugar, soy sauce and lime juice in a bowl (set aside 2 tsp of the marinade for drizzling). Add the pork and turn to coat.
2. Place the squash or pumpkin wedges in an even layer on a baking tray. Drizzle over the oil and toss to coat. Roast for 20 - 25 minutes, or until tender and lightly charred.
3. Meanwhile, heat a griddle or frying pan over a medium - high heat. Brush the hot pan with oil. Cook the pork chops for 4 minutes each side, or until cooked through. Drizzle over the reserved marinade and serve with the squash or pumpkin wedges, and a spicy mayonnaise and green salad, if liked.
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