Jerk Pork Chops

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.