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Jamaican Pork Chops with Pineapple Black Bean Salsa

Fresh Choices, by Rochelle Davis, David Joachim
Despite the fancy name, this recipe is ready from start to finish in about 20 minutes. Look for Jamaican jerk seasoning in the spice aisle of your supermarket. If you like your food really spicy, add some chopped habanero peppers or habanero hot sauce along with the bell peppers.
Makes 4 servings

 

INGREDIENTS

    • 2 tablespoons peanut oil or extra-virgin olive oil
    • 2 tablespoons unbleached all-purpose flour
    • 2 tablespoons Jamaican jerk seasoning
    • 4 pasture-raised or organic center-cut pork loin chops, 3/4" thick
    • 2 tablespoons brown sugar
    • 2 tablespoons cider vinegar
    • 1 can (8 ounces) crushed pineapple
    • 1½ cups cooked or canned black beans
    • 1/2 organic red bell pepper, seeded and chopped
     

DIRECTIONS

Heat the oil in a large, deep skillet over medium-high heat.

Mix together the flour and jerk seasoning in a shallow dish.
Dredge the chops in the flour mixture to coat evenly, shaking off any excess.
Cook in the hot pan until browned on both sides, about 3 minutes per side.
Remove to a plate and cover with foil to keep warm.

Stir the brown sugar, vinegar, and any remaining flour mixture into the pan. Bring to a boil over high heat.
Stir in the pineapple (with juice), beans, and pepper.
Add the chops back to the pan.
Reduce the heat to low, cover, and simmer until the chops register 160°F on an instant-read thermometer and the juices run clear, about 10 minutes.

Nutrient Boost:
Garnish with chopped scallions and serve with mashed sweet potatoes
 

 

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