Jerked Pork Chops Braised in Coconut Milk Recipe | Abel & Cole
Jerked Pork Chops Braised in Coconut Milk
Clock Image
Prep: 10 mins
Cook: 20 mins
If your midweek needs a little lift, you should really bring pork chops with a Caribbean twist to the table. Serve with fluffy rice and voilà.
This recipe is in the recipe box:
See this week's box
Recipe Box Recipe Main Image
817 kcal
(per portion)
Ingredients you'll need
  • 200g white basmati rice
  • 2 bone-in pork chops
  • 2 tsp Jamaican jerk seasoning
  • 1 red onion
  • 1 garlic clove
  • A handful of thyme, leaves only
  • 200ml coconut milk
  • 200g purple sprouting broccoli
From your kitchen
  • 1 tbsp sunflower or olive oil
  • Sea salt
  • Freshly ground pepper
  • 100ml + 400ml boiling water
You'll need
  • Bowl
  • Sieve
  • Deep frying pan
  • Small pan with a lid
  • Heatproof measuring jug
  • Pan with a lid
  • Colander
Step by step this way
  • 1.

    Tip the rice into a large bowl. Cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip back into the bowl. Cover with more cold water and set aside.

  • 2.

    Put the pork chops in a dish. Sprinkle 1 tsp jerk seasoning over each chop. Rub into both sides. Put to one side.

  • 3.

    Peel and slice the onion. Peel and crush or grate the garlic. Strip the leaves from the thyme sprigs.

  • 4.

    Heat a deep frying pan for 1 min. Add 1 tbsp sunflower or olive oil and the chops. Fry for 2 mins on each side till lightly browned. Lift out of the pan and pop on a plate.

  • 5.

    Add the onion, garlic and thyme leaves to the pan. Season with salt and pepper. Stir and fry for 4-5 mins till the onion has softened and browned.

  • 6.

    Shake the tin of coconut milk a few times, then open and pour into the pan. Add 100ml boiling water and bring up to a simmer. Slide the pork chops back in to the pan. Cover and simmer for 8-10 mins, depending on the thickness, till the chops are cooked through. Taste and add more salt and pepper if it needs it.

  • 7.

    While the pork cooks, drain the rice and tip into a small pan. Add 400ml boiling water and a pinch of salt. Cover and bring to the boil. Turn the heat right down. Gently cook for 8 mins till all the water is absorbed. Take off the heat and set aside, lid on, for 2-4 mins to finish cooking the rice.

  • 8.

    Trim the dry ends off the broccoli. Bring another pan of water to the boil. When it’s boiling, add the broccoli. Simmer, without a lid, for 3-4 mins till the broccoli is tender. Drain. Serve the pork chops with the rice and broccoli, and the coconut sauce poured over.