Sweet & Sticky Jerk Pork Chop Traybake
with Kohlrabies & Sweet Potatoes
520 cals
30 mins
Description
When hot and sunny Caribbean cooking meets a no-fuss traybake, we’re happy to be home for the holidays. These boneless pork chops are finger-lickin’ sticky and sweet, roasted in a slathering of tangy tamarind, ginger and spicy jerk seasonings.
Ingredients
for 2 servings
(Double for 4 portions)
2 Pork chops
1 Scallion
2 Kohlrabies
450g Sweet potatoes
1 Lime
15ml Ginger paste
15ml Tamarind paste
7g Honey
10g Real Jerk spices (salt, sugar, allspice, paprika, ginger, onion, black pepper, thyme, cayenne pepper, garlic, cinnamon, cellulose)
Nutrition
Total fat | 10g |
Saturated Fat | 3g |
Sodium | 240mg |
Total carbs | 72g |
Sugar | 20g |
Protein | 41g |
Fibres | 15g |
Recipe Instructions
- Preheat the oven to 450°F.
- Peel and medium-dice the kohlrabies.
- Medium-dice the sweet potatoes.
- Juice the lime.
- Thinly slice the scallion crosswise.
- On a lined sheet pan, toss the sweet potatoes, kohlrabies, a drizzle of oil, ½ the spices and S&P.
- Roast, 18 to 20 min., until the vegetables are partially cooked.
- Meanwhile, pat the pork dry.
- In a large bowl, combine the tamarind, lime juice, ginger, honey, remaining spices and a pinch of salt.
- Add the pork; toss well.
- Chicken breasts: same instruction as above.
- When the vegetables are partially cooked, stir and add the pork*.
- Roast, 7 to 10 min., until browned and cooked through.
- Switch the oven to broil, 2 min., if extra colour is desired.
- Chicken breasts: 20 to 25 min.
- Divide the vegetables between your plates.
- Top with the pork (slice beforehand if desired).
- Garnish with the scallion. Bon appétit!
Celebrate 10 years of Goodfood with our very first cookbook, just in time for the holidays! Filled with our most-loved recipes, it's the perfect gift for the food enthusiasts in your life. Get yours now and savor a decade of Goodfood magic!