Jerk Pork Chops
with Thyme-Scented Rice and Beans and Sautéed Veggies
Tender pork coated in a tasty Jamaican-style jerk sauce is on the menu tonight! The sauce adds a bit of a kick to the dish, and the coconut milk adds a creaminess to the rice and beans... Yum!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Red Bell Pepper
Not included in your delivery
Wash and dry all produce.* In a medium bowl, combine the jerk sauce and 2 tsp sugar (double for 4 ppl). Add the pork and stir to coat. Set aside.
In a medium pot, bring the coconut milk and 2/3 cup salted water (double for 4 ppl) to a boil. Mince or grate the garlic. Core and thinly slice the bell pepper(s). Cut the tomatoes into 1/2-inch cubes. Drain and rinse the beans. Using half the thyme sprigs, strip 1 tbsp thyme leaves (double for 4 ppl).
Add the rice and remaining thyme sprigs (no need to chop or strip the stems!) to the boiling coconut milk and water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the liquid has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. (TIP: If your pan is too small, cook the pork in batches.) Sear the pork until browned and cooked through, 3-4 min per side. (TIP: Cook to a minimum internal temp. of 160°F.**) Transfer the pork to a plate and set aside.
Reduce the heat to medium. Add the onions to the same pan. Cook until softened, 3-4 min. Add the garlic, bell peppers, tomatoes, thyme leaves and as much chili flakes as you like. Cook, stirring often, until the peppers are tender-crisp, 4-5 min. Season with salt and pepper.
Remove the thyme stems from the rice and stir in the beans. Divide the rice and beans between bowls and top with the pork and veggies. Drizzle over any remaining liquid from the pan.