These island-inspired chops
are seasoned with tropical flavors, grilled and served with a
generous spoonful of chunky relish. Stir some chopped coconut
or cashews into hot rice for a suitable accompaniment.
Barbados
Chops with Black Bean Relish
- 4 pork chops, 1 1/2-inch
thick
1 tablespoon vegetable oil
2 crushed garlic cloves
2 teaspoons finely chopped green olives
1/2 jalapeno chile, seeded and minced*
1 teaspoon dried thyme
1/2 teaspoon ground allspice
2 tablespoons lime juice
1 tablespoon olive oil
1 small onion, diced
1 (15-ounce) can black beans, rinsed and drained
1/2 red bell pepper, diced
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
3 tablespoons chopped cilantro
- In large self-sealing
bag place vegetable oil, garlic, olives, jalapeno, thyme, allspice
and lime juice; mix thoroughly and add pork chops. Seal bag and
refrigerate 4 to 24 hours.
- For Relish: Heat olive
oil in small sauté pan; sauté onion just until
tender, about 4 minutes.
- In medium bowl stir together
onion with black beans and remaining ingredients. Cover and let
rest at room temperature for one hour to let flavors blend. Refrigerate
for longer storage.
- Prepare medium-hot fire
in kettle-style grill.
- Remove chops from marinade,
discarding marinade.
- Grill chops for 12 to
15 minutes, turning once.
- Serve with Black Bean
Relish.
Makes 4 servings.
*Wear rubber gloves when
handling hot chiles.
Nutrition Facts
Calories 387 calories
Protein 36 grams
Fat 16 grams
Sodium 458 milligrams
Cholesterol 87 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
