Caribbean Jerk Pork Chops with Coconut Rice & Coconut Creamed Kale

Iowa Weather Conditions

It has been so cold in Iowa for the past few days that we’ve mostly been hunkered down in our nice warm house. But yesterday we just had to get out of the house because we were all experiencing cabin fever, and that includes our dog, Conner.

During the winter months and especially on those cold frigid Iowa winter days I always dream about being someplace tropical sitting on a nice warm beach enjoying a tropical beverage.

So to help us think of someplace tropical, I created a tropical dish that will surely transport you to someplace warm, even only if it’s just for a little while.

Way back in March I shared my Jamaican Jerk Chicken recipe with my version of a jerk seasoning blend. Since then I have changed up my jerk seasoning blend a bit to be a little more mild. I know that Jerk Seasoning is meant to be a little bit on the spicy side, but I just don’t do spicy. That is one thing that I just love about homemade seasoning blends is that you can make it however spicy or mild as you want.

Even though the Caribbean Jerk Pork Chops are the star of the show, I was totally into the Coconut Creamed Kale. I have had creamed spinach, but this was my first time trying creamed kale and I enjoyed every last bite! The Coconut Creamed Kale might be all gone, but I just can’t stop thinking about it.

Coconut Creamed Kale

Caribbean Jerk Pork Chops with Coconut Rice & Coconut Creamed Kale

These Caribbean Jerk Pork Chops with Coconut Rice & Coconut Creamed Kale will surely transport you to someplace tropical that you dream of.

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    Jerk Seasoning
  • 1 tbsp. Allspice
  • 1 tbsp. Ground Cinnamon
  • 1 tbsp. Nutmeg
  • 1 tbsp. Pepper
  • 1 tsp. Salt
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Thyme
  • 1 tbsp. Ground Ginger
  • 2 tsp. Turmeric
  • Caribbean Jerk Pork Chops
  • 2 tbsp. Olive Oil or Coconut Oil, melted
  • 2 tsp. Lime Peel, grated
  • 1 tbsp. Fresh Lime Juice
  • Jerk Seasoning
  • 4 Bone In Pork Chops
  • Pineapple Mango Salsa
  • Handful of Fresh Cilantro, chopped
  • 1 Lime, juiced
  • 1 Mango, peeled & cut into chunks
  • 1 cup Pineapple, cut into chunks
  • 1/2 Red Onion, chopped
  • Dash of Sea Salt
  • Coconut Rice
  • 1 Cup Long Grain White Rice
  • 1 Cup Canned Coconut Milk
  • 1 tbsp. Shredded Coconut
  • 1 tbsp. Slivered Almonds, toasted
  • Coconut Creamed Kale
  • 1 Bundle Fresh Kale
  • 1/2 Sweet Onion, chopped
  • 3/4 Cup Canned Coconut Milk
  • 1 Clove Garlic, minced
  • 1/2 tsp. Salt
  • 1/8 tsp Pepper
  • Pinch of Nutmeg
  • 2 tbsp. Coconut Oil


For the Jerk Seasoning

Mix the spices together and store in a container with a lid until ready to use.

For the Caribbean Jerk Pork Chops

Place the pork chops in a baking dish. In a bowl, mix together the oil, lime zest, lime juice, and the jerk seasoning and mix until blended. Coat both sides of the pork chops with the jerk seasoning. Refrigerate for up to 30 minutes.

Grill the pork chops for 6-7 min. per side.

For the Pineapple Mango Salsa

Place all the ingredients in a bowl and mix to combine. Refrigerate until ready to use.

For the Coconut Rice:

Place the rice and coconut milk in a pot and cook the rice according to package directions. Once the rice is finished cooking, stir in the coconut and slivered almonds.

For the Coconut Creamed Kale

Heat a large skillet over medium heat. Add in the coconut oil, garlic, and onion. Saute for 5 min. Add in the kale and cook for 2-3 min. or until the leaves begin to wilt. Add in the salt, pepper, nutmeg, and coconut milk. Stir frequently for 4-5 min. or until the kale is soft and the coconut milk is thickened.

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