Marinade

With a stick-blender, blend the marinade ingredients together, slowly adding oil little by little until the mixture becomes thick.  

Place the marinade in a zip-lock bag and add the pork chops.  Leave to marinate in the fridge for at least 2 hours or overnight.

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Vegetables

Mix the beans and corn with the olive oil and season with salt and pepper to taste. In a frypan over a medium heat, fry the pineapple, sugar, and lemon until the pineapple has softened. Mix the chopped mint into the yoghurt.

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Pork – cook with the ‘6+2+2 method’

Heat your barbecue or grill to a medium-high heat and oil the surface. For best results, use a charcoal barbecue. Place the pork chops on the grill and cook for 6 minutes on the first side. Flip the pork over and cook for a further 2 minutes on the other side. Remove from the heat and rest for at least 2 minutes.

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Serve

Place a pork chop on each plate and top with the bean and corn mix, pineapple relish, and mint and yoghurt dressing. Optional: serve with rice.

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Tip

The jerk marinade will last in the refrigerator for up to a month.

This recipe is a great one to get ahead. Got people coming over for a barbecue tomorrow? Make all the components the day before and all you need to do on the day is cook the pork.