6+2+2

Jerk Pork with Pineapple Relish, Corn & Black Beans, and Mint Yoghurt

Take the humble pork chop and turn it into something spectacular with this deliciously summery recipe - great for the BBQ!

Easy
4
20 mins prep + 2hrs marinate
10 mins cook

4 New Zealand pork loin chops, 2cm thick

Jerk Marinade

½ cup         Tamarind paste

2                   Spring onions, finely chopped

½ bunch       Thyme leaves, finely chopped

1 Tbsp       Worchester sauce

1 tsp         Ground allspice

1 tsp           Fresh chillies, finely chopped

                    Canola oil to blend

Sides

400g can Black beans, rinsed and drained

400g can Corn kernels, drained

1 Tbsp             Olive oil

430g can Pineapple pieces, finely diced

1 Tbsp Brown sugar

1½ Tbsp Lemon juice

1 cup Plain yoghurt

1 bunch Mint, finely chopped

2 cups Cooked brown rice, optional to serve

Ingredients

4 New Zealand pork loin chops, 2cm thick

Jerk Marinade

½ cup         Tamarind paste

2                   Spring onions, finely chopped

½ bunch       Thyme leaves, finely chopped

1 Tbsp       Worchester sauce

1 tsp         Ground allspice

1 tsp           Fresh chillies, finely chopped

                    Canola oil to blend

Sides

400g can Black beans, rinsed and drained

400g can Corn kernels, drained

1 Tbsp             Olive oil

430g can Pineapple pieces, finely diced

1 Tbsp Brown sugar

1½ Tbsp Lemon juice

1 cup Plain yoghurt

1 bunch Mint, finely chopped

2 cups Cooked brown rice, optional to serve

Nutrition

No items found.
01
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.

01
02
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.

02
03
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.

03
04
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.

04
05
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.

05
Learn more about 6+2+2
Learn more about 6+2+2

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6+2+2

Jerk Pork with Pineapple Relish, Corn & Black Beans, and Mint Yoghurt

Take the humble pork chop and turn it into something spectacular with this deliciously summery recipe - great for the BBQ!

20 mins prep + 2hrs marinate | 10 mins cook
Easy
4

4 New Zealand pork loin chops, 2cm thick

Jerk Marinade

½ cup         Tamarind paste

2                   Spring onions, finely chopped

½ bunch       Thyme leaves, finely chopped

1 Tbsp       Worchester sauce

1 tsp         Ground allspice

1 tsp           Fresh chillies, finely chopped

                    Canola oil to blend

Sides

400g can Black beans, rinsed and drained

400g can Corn kernels, drained

1 Tbsp             Olive oil

430g can Pineapple pieces, finely diced

1 Tbsp Brown sugar

1½ Tbsp Lemon juice

1 cup Plain yoghurt

1 bunch Mint, finely chopped

2 cups Cooked brown rice, optional to serve

01
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.

02
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.

03
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.

04
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.

05
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.