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.
- 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.
- 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.
- 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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