85 g (3 oz), peeled weight, onion, finely chopped
85 g (3 oz) deseeded red pepper, cut into 5 mm (1/2 inch) squares
2 bay leaves
2 blades mace
60 g (2 1/4 oz) easy-cook long-grain rice
350 ml (12 fl oz) chicken stock
85 g (3 oz) cooked black-eyed beans
freshly ground black pepper, to taste
275 g (9 1/2 oz) squash, deseeded but left unpeeled and cut into 1 cm (1/2 inch) wedges
4 x 115 g (4 oz) pork loin chops, all visible fat removed and the bone trimmed
rapeseed or vegetable oil spray
1/2 lemon, cut into wedges, for squeezing over
for the jerk spice rub
1 tsp sugar
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp chilli powder
1/4 tsp crushed garlic
1/4 tsp ground allspice
1 tbsp lemon juice
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Heat a medium, lidded saucepan over a high heat, add the onion and pepper and cook for 2 minutes, stirring constantly. Add the bay leaves and mace, then stir in the rice, stock, beans and pepper. Cover, bring to a simmer and cook for 12 - 15 minutes, or until the rice has absorbed the stock and is tender. Remove from the heat and keep warm.
3. Meanwhile, spread the squash out on a non-stick baking tray and cook in the oven for 15 minutes, turning occasionally, until golden brown.
4. To make the jerk spice rub, mix all the ingredients in a bowl and rub into the pork.
5. Heat a griddle pan over a medium heat and spray lightly with oil. Sear the chops on both sides, then cook for 4-5 minutes on each side, or until thoroughly cooked through. Do not allow the pan to become too hot as it will burn the spice mix before the meat is cooked.
6. Serve the cutlets with the rice and beans and the roasted squash, squeezing the lemon over the meat.
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