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Jerk Crusted Pork Chops with Spinach Salad

Makes 4 servings


• 8 oz. baby spinach
• ½ tsp ground black pepper
• 1 tbsp jerk seasoning
• 1 tbsp lemon juice
• 1 tsp lime juice
• 4 tsp olive oil, divided
• 4, (8½-oz.) bone-in pork chops
• 1 cup sliced radishes
• ½ tsp salt, divided
• 1 cup fresh diced tomatoes


1. Season the pork chops with lime juice, jerk seasoning, one teaspoon oil, and ¼ teaspoon of salt. Allow to marinate for 30 minutes.

2. Cook the pork chops under a broiler or in a very hot oven at 450°F for about 10 minutes to an internal temperature of 145°F.

3. While the pork cooks, heat one tablespoon oil in a medium pot. Add the spinach and cook just until the spinach begins to wilt, about 1 minute.

4. Immediately transfer the spinach to a bowl, and add the radishes, tomatoes, lemon juice, pepper, and a quarter teaspoon of salt.

5. Once the pork chops are cooked, allow them to rest for 10 minutes. Serve pork chops alongside the wilted spinach salad.



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