Ingredients

• bunch spring onions
• roughly chopped
• 1–2 scotch bonnet chillies
• depending on how hot you want it
• seeds removed
• 6 garlic cloves
• 5cm/2in piece fresh root ginger
• chopped
• large sprig thyme
• leaves only
• 2 tbsp red wine vinegar
• 2 tbsp vegetable oil
• 2 tbsp soft dark brown sugar
• 1 tbsp allspice berries
• crushed
• 1 tsp ground cinnamon
• 1 tsp ground smoked paprika
• freshly grated nutmeg
• 1 tsp freshly ground black pepper
• 4 large pork chops (preferably a fatty
• on-the-bone cut)
• 1 tsp salt
• 1 tbsp vegetable or coconut oil
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 1 sprig thyme
• 400g/14oz long grain rice
• 100ml/3½fl oz coconut cream
• 200g/7oz frozen gungo peas

Directions

• To make the marinade
• put all the marinade ingredients into a food processor or blender
• except the pork and salt
• and blend until you have a fairly liquid paste. Put the pork chops in a bowl and season with the salt
• then pour over the marinade. Cover and leave for at least a couple of hours
• preferably overnight. If you are leaving the meat overnight
• transfer it to the fridge.
• When you are ready to cook the chops
• either heat your grill to medium-high or prepare a barbecue. Grill the chops on each side for 3–5 minutes on each side
• depending on their thickness
• then leave to rest for a few minutes.
• For the rice and peas
• heat the oil in a large saucepan or casserole. Add the onion
• and fry until soft and translucent. Add the garlic
• thyme and rice and stir until the rice looks glossy.
• Add 700ml/1¼ pint of water and the coconut cream
• along with a generous amount of seasoning. Bring to the boil
• cover
• and reduce the heat to a low simmer. Cook for 10 minutes
• then stir in the gungo peas.
• Cook for a further 5 minutes
• then remove from the heat and leave covered for another 10 minutes. Fluff up
• and serve with the pork.