Jerk-spiced Pork Chops with Sweet Potato Wedges and Thyme Salt

Best marinated for a few days ahead, this jerk spiced pork recipe is spiked with Scotch bonnet chillies. Serve with sweet potato wedges and thyme salt.

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Any leftover marinade can be stored in the fridge for a few days. You can use it with any grilled meat or fish, and it’s great any time of the year.

Serves 4


4 x 150g (5oz) pork chops
Lime wedges, to serve
For the marinade:
1 tbsp allspice berries
1 tbsp black peppercorns
½ tsp ground cinnamon
½ nutmeg, freshly grated
¼ bunch of thyme, leaves picked
5 spring onions, roughly chopped
3 garlic cloves, roughly chopped
1 Scotch bonnet chilli, seeded and roughly chopped
1 tbsp dark brown sugar
2 tbsp dark soy sauce
Juice of 1 lime
Sea salt
For the roast sweet potatoes:
Vegetable oil, for roasting
4 sweet potatoes, cut into eighths
2 tsp sea salt
5 thyme sprigs, leaves picked and roughly pounded in a pestle and mortar

Essential kit

You will need a pestle and mortar and a food processor.


In a pestle and mortar, pound the allspice and the peppercorns to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions, garlic and chilli. Blend to a paste, then stir in the sugar, soy sauce and lime juice. Pour the mixture into a large bowl, then add the pork and rub the marinade into the meat along with a little salt. Cover and leave to marinate for at least 4 hours, or overnight.

When you are ready to roast the potatoes, preheat the oven to 180°C/350°F/gas 4. Pour a very generous glug of oil into a shallow baking tray so that it’s about ½cm (¼in) deep, then place in the oven for 5 minutes to heat up. When the oil’s hot, add the sweet potatoes, toss quickly, and roast for 12-15 minutes, until golden and cooked through.

Meanwhile, heat a barbecue or griddle pan so that it’s nice and hot, but not searing. Cook over a medium heat for 4 minutes each side. Leave to rest for a couple of minutes.

Remove the potatoes from the oven, stir 2 teaspoonfuls of salt through the bashed-up thyme and sprinkle over the hot potatoes. Serve with the pork chops, putting a wedge of lime on each plate.

Preparation time: 20 minutes, plus 4 hours' marinating. Cook time: 20-25 minutes.

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