Jerk-spiced pork chops with sweet potato salad recipe

Marinating time: 4 hours Using a pestle and mortar, grind 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.

For the sweet potato salad, prepare the sweet potatoes by placing a thyme sprig between each half. Sprinkle over a little salt and drizzle with a little oil, then wrap tightly in foil. Heat a barbecue or chargrill pan so that it’s nice and hot, but not searing. If using a charcoal or wood-fired barbecue, place the potatoes in the hot coals and put a few pieces of coal on top; they'll bake really nicely in about 20–25 minutes. If using a chargrill pan, place the potatoes in a 220˚C (Gas 6) oven for 20–25 minutes.

Cook the chops for 4 minutes each side. Keep warm and leave to rest for a couple of minutes while you finish off the potatoes.

Remove the sweet potatoes from the foil and discard the thyme. Roughly chop up the sweet potatoes and add good pinch of salt and pepper. Stir in the chopped onion, tomato and herbs and squeeze in the lime. Add a good grating of nutmeg. Serve with the pork chops, putting a wedge of lime on each plate.

SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.