Up Ah Boston

For The Pork Chops:

• 1.Combine pork chops, MAGGI® Jerk Seasoning, ketchup, garlic, thyme, MAGGI® Season Up Jerk, soy sauce and vegetable oil together in a bowl, mix well and let marinate in fridge for 4 hours (for best results marinate overnight)

• 2.Grill pork on a medium low temperature for 30 minutes, turning often, until cooked to your liking.

For the Bread:

• 3.Heat shortening over medium heat, in a heavy saucepan to 350˚F (180˚C)

• 4.Combine flour, baking powder, and salt in a large bowl. Stir in warm water and knead until soft but not sticky.

• 5.Shape dough into twelve 3-inch diameter balls. Flatten into ½-inch-thick patties, making a small hole in the centre of each patty.

• 6.Fry in preheated shortening one at a time until golden brown, 1 to 2 minutes per side. Drain on paper towels.

For the Corn Salad

• 7.Preheat the grill to medium high heat; lightly oil the grate.

• 8.Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle.

• 9.Slice the kernels off the cob and place into a bowl.

• 10.Combine the warm corn kernels with the sweet peppers, tomatoes, onions, cilantro, and olive oil.

• 11.Season with sugar and MAGGI® Onion & Garlic Cubes; toss until evenly mixed. Set aside for at least 30 minutes to allow flavours to blend before serving.