Momma Cherri: Cajun pork chops with lime jerk seasoning and baked sweet potatoes.

Ingredients
4 large bone in pork chops  appox.1/2  to 1 inch thick
1 cup vegetable oil
Knob of butter
1 cup cornmeal for coating
pinch Salt, pepper, and cajun seasoning

For gravy
1 sliced onion
½ sliced red, green and yellow pepper
2 cups of stock or water

For Cajun jerk seasoning
1cup of spring onions, roughly chopped
1 cup of flat-leaf parsley, roughly chopped
1 cup of coriander, roughly chopped
1 fresh lime skin removed and quartered
1 Scotch bonnet chilli roughly chopped
½ lemon juiced
pinch each of sea salt and black pepper
1 teaspoon Cajun seasoning  can be homemade or store brought
pinch of ground mixed spice
2 tablespoons or more olive oil for blending
50g  French’s classic American mustard
plenty of time and love for the mixing

Method

1. For the Cajun jerk seasoning combine all the above ingredients in a bowl and blend using a hand mixer or place into a food processor and blend.

2. Place the vegetable oil into a frying pan with a small knob of butter for seasoning and colour and heat. Make a small cut in the side of the pork chop and stuff with the Cajun jerk seasoning and rub some onto the chop.

3. Put the cornmeal onto a plate and Season the corn meal with salt, pepper and Cajun seasoning. Coat the pork chops in the seasoned cornmeal and place into the hot oil. Cook for about 5-8 minutes and when browned turn the chops. Cover and cook for another 5-8 minutes.

4. When the meat has cooked remove the oil and add the sliced onions and peppers. Once the onions and peppers have softened add some water or stock to create a nice gravy.

Baked sweet potato with sour cream dressing

Ingredients
2 large sweet potatoes baked in their skin
For the soured cream dressing:
1 small pot of soured cream
50ml lemon juice
115g spring onions, sliced
1 teaspoon coarse sea salt
50g fresh coriander, finely chopped

Method
Combine all of the above in a bowl and serve over the baked sweet potato