Barbados Chops with Black Bean Relish

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Dinner

25 minutes

15 minutes

4

    • 4
      4
      Canadian Pork Loin Chops
    • 2 Tbsp
      25 mL
      canola oil, divided
    • 2
      2
      cloves garlic, minced
    • 2 tsp.
      10 mL
      finely chopped green olives
    • 1/2
      1/2
      jalapeno pepper, seeded and finely chopped
    • 1 tsp
      5 mL
      dried thyme
    • 1/2 tsp
      2 mL
      ground allspice
    • 2 Tbsp
      25mL
      lime juice
    • 1
      1
      1 small onion, diced
    • 14 oz
      398 mL
      can black beans, drained and rinsed
    • 1/2
      1/2
      sweet red pepper, diced
    • 2 Tbsp
      25 mL
      cider vinegar
    • 1/2 tsp
      2 mL
      hot pepper sauce
    • 1 Tbsp
      15 mL
      chopped fresh cilantro

Directions

Place pork chops in a large plastic bag or non-metal sealable container. Combine 1 Tbsp/15 mL canola oil, garlic, olives, jalapeno, thyme, allspice and lime juice. Pour over pork. Seal and refrigerate 4 to 24 hours. Meanwhile prepare relish. Heat remaining 1 Tbsp/15 mL oil in a small skillet. Sauté onion just until tender, about 4 minutes. In medium bowl, stir together onion and remaining ingredients. Cover and let stand at room temperature for 1 hour to let flavors blend. Refrigerate for longer storage. Preheat barbecue on high; reduce heat to medium. Remove pork chops from marinade, discarding marinade. Place chops on lightly oiled grill; close barbecue cover and grill 8 minutes. Turn chops and grill 7 minutes more. Serve with black bean relish.


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