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Rasta Pasta with Jerk Grilled Pork Chops

Bring the good vibes and spicy Caribbean flavors to the cookout with these tender Jerk Grilled Chops and Rasta pasta.

Cooking time 40 min
Preparation time Prep 15 min
Total time Serves 6

Ingredients

  • 4-6 center cut pork chops
  • 2 tablespoons jerk seasoning
  • 2 tablespoons Cajun seasoning
  • Fusilli (or pasta of your choice)
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup heavy whipping cream
  • ½ cup vegetable broth
  • 2 cups fresh spinach leaves
  • 1 tomato, diced
  • ¼ cup jerk seasoning
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • ½ cup of parmesan cheese
  • Fresh cilantro, chopped (for garnish)

Ingredients

  • 4-6 center cut pork chops
  • 2 tablespoons jerk seasoning
  • 2 tablespoons Cajun seasoning
  • Fusilli (or pasta of your choice)
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup heavy whipping cream
  • ½ cup vegetable broth
  • 2 cups fresh spinach leaves
  • 1 tomato, diced
  • ¼ cup jerk seasoning
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • ½ cup of parmesan cheese
  • Fresh cilantro, chopped (for garnish)

Directions

  1. Preheat your grill to medium-high heat.

  2. In a small bowl, combine 2 tablespoons jerk seasoning and 2 tablespoons cajun seasoning. Season the pork chops on both sides with this mixture.

  3. Grill the pork chops for about 4-5 minutes per side until they reach an internal temperature of 145-160 degrees F. Remove from the grill and allow a 3-minute rest. Slice the pork chops into thin strips.

  4. Cook the pasta according to the package instructions until al dente. Drain and set aside.

  5. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until they start to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.

  6. Add ¼ cup of jerk seasoning, dried thyme, salt and pepper and combine. Pour in the heavy whipping cream and vegetable broth. Stir well and bring the mixture to a simmer.

  7. Add the cooked pasta, spinach leaves, and diced tomatoes to the skillet. Toss everything together until well coated and cook for an additional 2-3 minutes, allowing the flavors to meld together and the spinach to wilt.

  8. Remove the skillet from heat. Taste and adjust the seasonings as needed.

  9. Serve the Rasta Pasta in bowls, topped with the sliced grilled pork chops. Garnish with fresh cilantro.

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