Caribbean-Style Pork Chops
with pineapple salsa, rice & beans
Tangy, juicy, sweet and spicy – this delectable meal is loosely inspired by the flavours of the Caribbean. 'Rice and peas' or rice and beans, is a staple in Jamaica and acts as a delicious bed for succulent pork and bright slaw.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Pork Chops, boneless
1 tbsp
Caribbean Spice Blend
(Contains: Mustard)
¾ cup
Jasmine Rice
1 unit
Garlic, cloves
½ can
Black Beans
95 g
Pineapple
113 g
Red Onion
80 g
Tomato
1 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2.3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. Cut pineapple into 1/4-inch pieces. Cut tomato into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Drain and rinse beans.
In a medium pot (large pot for 4 portions), heat 1 tbsp oil (double for 4 portions) over medium-high heat. When the pot is hot, add half the onions. Cook for 3-4 min, stirring often, until softened. Season with salt and pepper. Add garlic and rice. Cook for 1-2 min, stirring frequently, until fragrant.
Add 1 1/4 cups warm water (double for 4 portions) and half the black beans (use all for 4 portions). Season with salt. Bring to a boil over high. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Fluff rice with a fork.
Meanwhile, to a medium bowl, add tomatoes, pineapple, remaining onions, vinegar, 1/2 tsp sugar and 1 tsp oil (double both for 4 portions). Season with salt and pepper, then toss to combine.
Pat pork dry with paper towels. Season with salt, pepper, and Caribbean Spice Blend. In a large non-stick pan, heat 1 tbsp oil (double for 4 portions) over medium heat. When the pan is hot, add pork. Pan-fry pork for 4-6 min per side, until golden-brown and cooked through.
Divide rice and beans between plates. Top with pork and pineapple salsa. Enjoy!
