Jamaican jerk-spiced pork with kale-blueberry salad

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 500 Calories/Serving

20 Minutes

This mildly spicy meal is light and easy to prepare; it all comes together in just under 20 minutes. Our house-made jerk spice blend, spiked with chipotle and cayenne pepper, gives the simple pan-cooked pork chops just enough heat to keep things interesting and balances the sweetness of the nutrient-dense blueberry-kale salad.

Ingredients

  • Two 6-ounce boneless pork loin chops
  • Jerk spice rub (chipotle powder - granulated garlic - ground ginger - allspice - cloves - cayenne)
  • 1 red bell pepper
  • 1 Persian cucumber
  • ½ cup blueberries
  • 1 or 2 shallots
  • 1 lime
  • ½ teaspoon honey
  • ¼ teaspoon red chile flakes (optional)
  • Fresh cilantro
  • 2 ounces baby kale

Instructions

1

Season the pork

  • Pat the pork dry with a paper towel; season with salt and rub all over with the jerk spice rub.
Let the pork stand while you start the salad.

2

Prep the salad

  • Remove the stem, ribs, and seeds from the red bell pepper; finely chop the bell pepper.
  • Trim the ends from the cucumber; cut the cucumber in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Cut the blueberries in half, if desired.
  • Peel and thinly slice the shallots.
  • Juice half the lime; cut half into wedges for garnish.
In a large bowl, combine the bell pepper, cucumber, blueberries, shallots, lime juice, honey, as many chile flakes as you like, and 2 to 3 tablespoons oil and toss to coat. Season to taste with salt and pepper. Let stand while you prepare the pork.

3

Cook the pork

In a medium frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut crosswise into ½-inch-thick slices.
While the pork cooks and rests, finish the salad.

4

Toss the salad

  • Coarsely chop the cilantro; set aside half for garnish.
To the bowl with the salad, add the baby kale and half the cilantro and toss to coat. Season to taste with salt and pepper.

5

Serve

Transfer the pork and salad to individual plates. Garnish with the remaining cilantro and serve with lime wedges on the side.

Nutrition per serving: Calories: 500, Protein: 45g, Total Fat: 26g, Monounsaturated Fat: 19g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g, Cholesterol: 105mg, Carbohydrates: 22g, Fiber: 7g, Sugar: 11g, Added Sugars (Honey): 1g, Sodium: 410mg

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