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Jerk pork chops with lime rice and slaw recipe

Jerk pork chops with lime rice and slaw recipe

1 rating

Perfect for a speedy supper for two, these fiery pork chops are coated in a delicious jerk paste and served with lime rice and a tasty slaw. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 695 calories / serving


  • 2 pork chops
  • 1 tbsp jerk paste
  • 100g (3 1/2oz) easy cook rice
  • knob of butter
  • 1/2 bunch spring onions, chopped on the diagonal
  • 1 lime, 1/2 zested and juiced, 1/2 cut into wedges

For the slaw

  • ¼ small red cabbage, shredded
  • 1 small carrot, grated
  • ¼ cucumber, halved lengthways, seeded and thinly sliced
  • 2 tbsp rice wine vinegar
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    45g 64%
  • Saturates

    17g 87%
  • Sugars

    7g 8%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 51.3g Protein 24.6g Fibre 4.3g


  1. Rub the pork chops with the jerk paste. Set aside to marinate while you prepare the slaw. For the slaw, put the red cabbage, carrot, cucumber and vinegar in a bowl. Season well, then toss to combine.
  2. Preheat a griddle pan to medium. Cook the pork chops for 5-6 minutes on each side, until cooked through. Meanwhile, cook the rice following the packet instructions, then drain and set aside.
  3. Put the empty rice pan back on the heat and melt the butter. Stir in the spring onions and cook for 1-2 minutes, until softened. Return the rice to the pan and stir in the lime zest and juice. Serve the rice with the pork chops, slaw and lime wedges for squeezing over.

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