I have been inspired by the Jamaican Olympic team to create a quick jaw-dropping dish. From prep-to-plate it takes 35 minutes. In every main meal, balance of flavours is important and these glazed boneless pork loin chops served with turnip purée and green beans is the perfect balance of crunchy (from the almonds), sweet (from the pineapple-ginger glaze), spicy (from the barbecue rub) and smooth (from the turnip purée). You’ll look like a pro when you serve up this dish for friends and family. I dare you not to go back for seconds.
Bring a winner like this dish to your table and tell me what you think.
Live, Love, Eat!
- 4 boneless pork loin chops (2 inches thick)
- 1/8 cup BBQ rub
- 0.5 lbs green beans
- handful of almonds (approx. 15), chopped finely
- 2 tablespoons chilli oil
- 0.5 lbs turnip, peeled and diced
- 4 tablespoons cream
- 1/4 cup of grated parmesan cheese
- 2 tablespoons butter
- Olive Oil
- 4 tablespoons honey
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- 4 tablespoons pineapple and ginger preserve
- salt & pepper
- Season pork chops with bbq spice (if you can, do this the night before).
- Boil turnips in salt water for 15 minutes.
- Meanwhile chop tips of green beans.
- Mix honey, sugar, vinegar and orange juice in a bowl.
- Once turnips are cooked, (you should be able to crush them easily), heat chilli oil over medium heat and add green beans with almonds and a sprinkle of salt. Cover for 5 minutes and cook uncovered for another 3 minutes.
- To make the glaze add the mixture and preserve in a small pot of high heat. Once bubbles appear, let simmer until you are ready to serve.
- Cook pork chops on each side for 4 minutes. If there is fat, trim after cooking but before serving.
- While chops are cooking add butter, sprinkle of salt, and parmesan to turnips and mash until smooth. (You can do this in a food processor if you have one)
- Plate and pour glaze over the chops.