WITH BLACK BEAN RELISH
4 pork chops, 1½-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 4-24 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 12-15 minutes, turning once. Serve with Black Bean Relish.
*Wear rubber gloves when handling hot chiles.
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.
Calories 292 calories; Protein 29 grams; Fat 10 grams; Sodium 534 milligrams; Cholesterol 57 milligrams; Saturated Fat 3 grams; Carbohydrates 21 grams; Fiber 7 grams
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com