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.

Ingredients

  • 4 pork chops (1 1/2-inch thick)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (crushed)
  • 2 teaspoons green olives (finely chopped)
  • 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)
  • 15 ounces 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 cilantro (chopped)

Directions

  1. 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 4-24 hours.
  2. 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.
  3. Prepare medium-hot fire in kettle-style grill. Remove chops from marinade, discarding marinade. Grill chops for 12-16 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve with Black Bean Relish.
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