Jamaican Jerk Pork Chops with Island Salsa
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"In Jamaica, the jerk method of food preparation involves seasoning meat with a sweet-hot secret mixture of peppers, tropical spices like cinnamon and allspice, rosemary and other savory herbs then slow grilling or roasting. This specially created spice blend captures the tantalizing taste of the islands in just 35 minutes."
Original recipe yield: 4 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 35 Minutes
- Servings:
- 4
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INGREDIENTS:
- 2 tablespoons flour
- 1 tablespoon McCormick® Gourmet Collection® Jamaican Jerk Seasoning
- 4 pork loin chops (about 1 pound)
- 2 tablespoons olive oil
- 2 tablespoons packed brown sugar
- 2 tablespoons cider vinegar
- 1 (8 ounce) can crushed pineapple or pineapple tidbits in juice, undrained
- 1/2 cup chopped red bell pepper
- 1 (15 ounce) can black beans, rinsed and drained
- chopped green onions
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DIRECTIONS:
- In a self-closing plastic bag, combine flour and Jamaican jerk seasoning. Add chops, 2 at a time; shake to coat. Reserve flour mixture.
- Heat oil in a large nonstick skillet. Brown chops on both sides over medium-high heat; remove from skillet. Stir in reserved flour mixture, brown sugar and vinegar; bring to a boil. Stir in pineapple, bell pepper and beans.
- Return chops to skillet. Reduce heat; cover and simmer 10 minutes or until chops are done. Garnish with chopped green onions.
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