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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, April 13, 2014

Grilled Jerk Pork Chops with Mango Tomato Salsa by Steven Dolby

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(Serves 3-4 people)

1 Tsp coriander seeds
4 Cloves
Salt (pinch)
2 Tsp allspice
1 Tsp ground ginger
1/2 Tsp cinnamon
1 Tsp cumin
1 Tsp chili powder
1 Tsp garlic powder
1 Tsp ground orange peel
1 Tsp chili flakes
1 Tbsp brown sugar

220g Mango (diced)
1/2 Red onion (finely diced)
Chili (to taste)
60g Sweet peppers (finely diced)
60g Grape tomatoes (sliced in half)
1/2 Fresh lemon
1/2 Fresh lime
Cilantro (handful)
Salt (to taste)
1 Tbsp olive oil
3-4 Center-cut pork loin chops


For Jerk Rub:

1. In mortar and pestle, add coriander seeds, cloves and salt, Grind well,

2. Add allspice, ginger, cinnamon cumin, chilli powder, garlic powder, orange peel, chilli flakes, and brown sugar. Grind well.

3. In a baking tray, place pork chops, add jerk rub, drizzle olive oil, mix to coat well and let stand at room temperature for 30 minutes.


For Mango Salsa:

4. In a bowl, combine mango, red onion, chilli, sweet pepper, tomato, lemon juice, lime juice, cilantro, salt, and olive oil. Mix and pop in refrigerator.

5. Just before cooking, drizzle olive oil over pork chops, place on grill and cook until done. Remove from grill and let rest.


6. Serve hot with salsa on top.

Things You Will Need
Baking tray


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