| Barbados Pork Chops with Black Bean Relish
4 pork chops, 1 1/2 inch thick
1 tablespoon of vegetable oil
2 garlic cloves, minced
2 teaspoons of finely chopped green olives
1/2 jalapeño chile, seeded and finely chopped
1 teaspoon of thyme
1/2 teaspoon of ground allspice
2 tablespoons of lime juice |
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Relish
1 tablespoon of olive oil
1 small onion, diced
one 15ounce can of black beans, drained and rinsed
1/2 red bell pepper, diced
2 tablespoons of cider vinegar
1/2 teaspoon of salt
1/2 teaspoon of hot pepper sauce
1 tablespoon of chopped cilantro
In a large self-sealing bag, mix vegetable oil, garlic, olives, jalapeño (use rubber gloves when chopping and handling pepper), thyme, allspice and lime juice; add pork chops and mix to coat all surfaces; seal bag and refrigerate 4-24 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 one hour to let flavors blend. Refrigerate for longer storage.
Prepare moderately hot fire in kettle-style grill. Remove chops from marinade, discarding marinade. Place chops directly over heat, lower grill hood and grill 8 minutes; turn and grill 7 minutes more. Serve with Black Bean Relish.
Cuisine: National Pork Producers CouncilPer Serving (excluding unknown items): 386 Calories; 20g Fat (47.3% calories from fat); 31g Protein; 19g Carbohydrate; 7g Dietary Fiber; 71mg Cholesterol; 666mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 5810 0 0 4281 26360 0 0 0 0 0 0 0 578 0 0 0 0 0 |
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