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This pork recipe bangs, its a super cheap midweek eat that is in no way scrimping on flavour. My jerk seasoning is super versatile and can be used on pretty much any meat/fish/veg, for vegetarians portobello mushrooms are a wicked alternative for this dish.


Total Time45 mins

Course: Main Course

Keyword: jerk, pork

Servings: 4


Wirerack tray

Large saucepan



  1. 4 pork chops

  2. 1 tsp onion powder

  3. 1 tsp garlic salt

  4. 2 tsp cayenne pepper

  5. 2 tsp smoked paprika

  6. 1/2 tsp ground all spice

  7. 1 tsp ground black pepper

  8. 1/2 tsp ground cumin

  9. 1/4 tsp ground nutmeg

  10. 1/4 tsp ground cinnamon

  11. 1 tsp brown sugar

  12. 1 tsp dried thyme

  13. olive oil


  1. 500 grams floury potatoes

  2. 4 tbsp butter

  3. 1/4 cup double cream

  4. 1/4 cup milk

  5. Salt and Pepper

  6. 1 handful Fresh parsley optional


Preheat the oven to 160C.

Combine all the herbs and spices with 1tbsp of olive oil and a splash of water to form a loose paste. Rub the pork chops in the paste and pop in the oven on a wire rack tray for 30min.

Meanwhile peel and chop the potatoes in half. Pop the spuds in a large pan of water over a high heat and bring to the boil.

Boil the potatoes until you can break them with a fork. Drain and pop them back in the pan to mash.

Mash them with a potato masher until no lumps.

Warm up the cream and milk. Add the butter and cream/milk to the potatoes, mash until smooth.

Add the chopped parsley and season with salt and pepper. Keep warm on a low heat.

Take your pork chops out of the oven and bast with the juices from the bottom of the tray. Any remaining juices set aside for serving.

Turn the grill on high and place the chops under until the fat has crisped up – A few minutes on each side should be enough.

Serve your chops with the creamy mash, remaining juices and buttered corn.

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