JERK PORK CHOPS WITH A PEAR AND PECAN PILAF AND AN ORANGE GINGER DRESSING

Updated at: Thu, 17 Aug 2023 12:29:56 GMT

Step 1

Put the quinoa on to cook according to the packet instructions

Step 2

Put a small pan (with no oil) on a low heat and toast the pecan nuts for a few minutes, tossing frequently, until just catching colour and releasing their aroma

Step 3

Remove, roughly chop and set aside

Step 4

Toss the allspice, cinnamon, coriander, chilli flakes, nutmeg, thyme leaves and salt and pepper in a wide shallow dish

Step 5

Add the balsamic, 1 tablespoon of the oil and the soy sauce and mix until well blended

Step 6

Add the pork chops, turning to coat all over

Step 7

Get a griddle or frying pan nice and hot

Step 8

If using a frying pan, then add the second tablespoon of oil to the pan

Step 9

Add the pork chops and cook for about 5 minutes per side or until they are just cooked through, well caramelised and brown on the outside

Step 10

As the chops cook, mix together the dressing ingredients in a small bowl

Step 11

Season to taste and set aside

Step 12

Once the quinoa is cooked, drain it well if necessary, tip it out onto a large tray and set it aside so that it cools down a bit

Step 13

Two minutes before the pork chops are ready, add the garlic to the pan also

Step 14

Once the pork chops are ready, remove them from the pan onto a plate

Step 15

Cover with tin foil and leave to rest for a few minutes whilst you assemble the rest of the dish

Step 16

Put the quinoa into a large bowl and add the pecans, rocket and pear

Step 17

Mix them together gently, spoon out onto four serving plates and sit a rested pork chop on top of each one

Step 18

Add any meat resting juices to the dressing, drizzle this over the pork and serve at once

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