• 1 tbsp jerk seasoning
  • 175 g Italian passata sauce
  • 2 tbsp barbecue sauce
  • 690 g pork chops
  • 1 ripe mango, peeled, stoned and finely diced
  • 1 chilli, washed, deseeded and finely chopped
  • 250 g tomatoes, washed and finely diced
  • 1 tbsp fresh coriander leaves, washed and chopped
  • 250 g basmati rice
  • 410 g tin of red kidney beans, drained and rinsed in cold water
  • Lime wedges, to serve


  1. 1

    Mix the jerk seasoning, passata and barbecue sauce in a non-metallic bowl. Add the pork chops and coat well in the marinade. Cover with clingfilm and leave in the fridge for 10 minutes. Meanwhile, make the salsa: mix the mango, chilli, tomatoes and coriander in a bowl. Set aside.

  2. 2

    Preheat the grill to high. Remove the pork from the marinade ensuring it is fully coated (brush with extra marinade if you like) and grill for 5 minutes each side, until golden and cooked through with no pink remaining.

  3. 3

    Meanwhile, cook the rice in a large pan of boiling water for 15 minutes, adding the red kidney beans for the final 4 minutes of cooking time. Drain and serve with the pork chops and mango salsa, and a wedge of lime to squeeze over.


    Cook's tip: if you’re not keen on too much heat, leave out the chilli in the salsa.

Nutritional Details

Each serving provides
  • Energy 2948kj 704kcal 35%
  • Fat 34.9g 50%
  • Saturates 12.8g 64%
  • Sugars 12.0g 13%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 649kj/155kcal

Each serving provides

38.7g carbohydrate 9.9g fibre 53.8g protein

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