Check out these tasty, spicy Jamaican Pork Chops.
2 tbsp sunflower or groundnut oil
- Salt and pepper
- 4 big pork loin chops
- 1 onion, roughly chopped
- ½ tbsp Grace Hot Pepper sauce (Buy Now)
- 1 red pepper, deseeded and cut into 2 cm (¾ in) cubes
- 1 yellow pepper, deseeded and cut into 2 cm (¾ in) cubes
- 2 sticks of celery, cut into 2 cm (¾ in) chunks
- 2 cm (¾ in) piece of root ginger, finely chopped
- 2 garlic cloves, finely chopped
- 4 tbsp brown sugar
- 3 tsp dry mustard
- Juice of 1 lime
- 150 ml (¼ pint) water or chicken stock
- Boiled rice or Rice and Peas, to serve
Preheat the oven to 160°C/325°F/gas mark 3.
Heat the oil in a frying pan, season the chops and brown them on both sides. Put them in an ovenproof dish in which they can lie in a single layer.
- In the fat left in the pan, cook the onion, peppers and celery until they are quite soft and the onion is pale gold.
- Add the ginger and garlic and cook for another minute, then stir in the sugar, mustard, lime and hot sauce.
- Cook for another minute before adding the tomato purée and tomatoes.
- Season, add the water or stock, then stir again.
- Pour this sauce over the chops and cook in the preheated oven for 1½ hours, or until the pork is tender and cooked through, and the sauce has reduced.
- Cover with foil if needed towards the end of cooking if overbrowning.
- Serve with rice or Rice and Peas.