Barbados Chops with Black Bean Relish
Posted May 2, 2011 by
Ready Time 0 min Servings: 4 s


  • Canadian Pork Loin Chops
  • canola oil, divided
  • cloves garlic, minced
  • finely chopped green olives
  • jalapeno pepper, seeded and finely chopped
  • dried thyme
  • ground allspice
  • lime juice
  • 1 small onion, diced
  • can black beans, drained and rinsed
  • sweet red pepper, diced
  • cider vinegar
  • hot pepper sauce
  • chopped fresh cilantro


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.