Even mild Caribbean Jerk spice is such a party for your mouth that we had to step up every other element of this lively dish. From cilantro-lime corn to grilled sweet potato, each colourful bite is a delight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Jerk Spice Blend
BBQ Sauce(ContainsSulphites/Sulfite, Mustard/Moutarde)
Corn on the Cob
Chili Garlic Sauce
Salt and Pepper*
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 400°F over medium heat. Heat Guide for Step 1 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Cut the sweet potatoes into 1/2-inch wedges. Zest the lime, then cut into wedges. Finely chop the cilantro. Cream together 1 tbsp butter (dbl for 4 ppl) with the lime zest and half the cilantro in a small bowl. Season with salt and pepper. Set aside. Mix together the BBQ sauce, Jerk Spice Blend and 1/2 tbsp chili-garlic sauce (NOTE: Reference Heat Guide) in another small bowl. Set aside.
Toss the sweet potato wedges with 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Pat the pork dry with paper towels. Season with salt and pepper.
Arrange the sweet potatoes on one side of the grill. Close lid and grill, flipping once halfway through cooking, until sweet potatoes are tender, 12-14 min.
At the same time, place corn and pork on the other side of the grill. Close lid and grill, flipping once, until corn is charred and pork is cooked through, 7-9 min per side.** Once the pork is cooked though, brush one side of the pork with the jerk BBQ sauce. Flip the pork, then brush again. Transfer the corn and pork to a plate. Cover to keep warm.
Divide the grilled sweet potato wedges, corn and BBQ jerk pork between plates. Brush the pork with more of the BBQ sauce, if desired, Divide the cilantro-lime butter over the corn. Squeeze over a lime wedge, if desired.