Dry-Spiced Caribbean Pork Chops with Caribbean Couscous, Rice n’ Beans

A simple dish that’s packed full of the fresh aromatic flavours of the Caribbean. Perfect for a speedy, easy and tasty midweek meal.


Mix the spices and sugar together on a plate. Dip the pork chops in the dry rub and coat well on both sides.

Heat a little oil in a frying pan over a medium high heat and cook the pork chops on each side for 3-4 minutes depending on the size of your chops.

Prepare the Caribbean Couscous according to the packet instructions and stir through the chopped mango, tomatoes and coriander. Serve with the pork chops.



  • ½ tsp ground allspice
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp paprika
  • 1 tsp brown sugar
  • 2 thick pork chops
  • salt and freshly ground black pepper
  • 1 x pouch Ainsley Harriott Caribbean Couscous, Rice N’ Beans
  • 1 ripe mango, peeled and diced
  • 2 ripe tomatoes, finely diced
  • 2 tbsp chopped coriander