Pineapple Jerk Pork Chops

• 4 pork chops
• ½ tsp ground coriander
• ¼ tsp paprika
• ¼ tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp cayenne pepper
• ¼ tsp celery or garlic salt
• ¼ tsp ground nutmeg
• 1 tsp palm sugar or demerara sugar
• 10 leaves fresh mint thinly sliced
• ¼ tsp sea salt
• cracked black pepper
• ½ tsp fennel seeds bashed up
• ½ tsp cumin seeds bashed up
• 30ml fresh pineapple juice
• Handful coriander finely chopped with stalks

1. In a bowl combine all the ground spices, salt, pepper & sugar. Bash your fennel & cumin seeds either in a pestle & mortar or with end of a rolling pin. Add to mix of spices. Give a really good stir, add pineapple juice to make a wet paste
2. Smother the paste over both sides of the pork & put in a container to leave in the fridge (preferably overnight) or at least a couple of hours. If you can, take your pork out of the fridge at least an hour before cooking to bring it up to room temperature
3. To cook preheat a pan or cook over a BBQ until caramelised & cooked on both sides. Let it rest for a few minutes & slice the chops straight on to the dressed salad from the recipe below

• 2 large carrots peeled, grated or sliced into thin strips
• 5 stalks purple sprouting broccoli trimmed, blanched & cooled
• 3 spring onions washed & thinly sliced
• 10g flaked coconut toasted until lightly browned
• 5g desiccated coconut toasted until lightly browned
• 1 small kohlrabi peeled & very thinly sliced into sticks
• 12 mint leaves thinly sliced
• Big handful spinach thinly sliced
• Big handful parsley finely chopped
• 2 oranges skinned & sliced into circles

Dressing for salad

• 1 lime zested & juiced
• ½ orange juiced
• 60 ml pineapple juice
• 10ml white wine vinegar
• 15g maple syrup or honey
• 40ml olive oil
• 5 mint leaves thinly sliced

1. In a large bowl combine prepared carrots, broccoli, spring onions, coconut, kohlrabi, mint, spinach, parsley & oranges. Gently mix with your hands
2. In a jar (that has a lid) put your lime zest & juice, orange juice, pineapple juice, vinegar, maple syrup or honey, olive oil & sliced mint leaves. Put the lid on & give a really good shake
3. When you are ready to serve the salad, give the dressing another shake, evenly drizzle the dressing over the salad & eat straight away
4. If your purple sprouting broccoli is fresh & young, I love using the leaves raw & thinly sliced through the salad, it gives an extra citrus kick

• You can marinade the meat in the fridge for up to three days.
• Pork loin works as well as chops.
• Make up some dry mix and just add pineapple juice when you want to use it.
• Once the salad is dressed it will not keep.