How did the first week of school go, Michigan friends? It’s like a whole new world, isn’t it? I hope we can still squeak a few summer-ish activities in before the snow flies though (did I just say snow??). I have a grilling recipe I only got a chance to make once this year and I love it so much I really want to make it again.
Barbados Chops with Black Bean Salsa
- 4 pork chops, 1 1/2-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 (or you can follow my directions to make them from dried beans)
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 to 24 hours. You can freeze it here if you do freezer cooking.
- For Salsa: 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. You can also freeze this; but in a separate bag from the chops.
- Prepare medium-hot style grill.
- Remove chops from marinade, discarding marinade.
- Grill chops for 12 to 15 minutes, turning once.
- Serve with Black Bean Salsa.
Makes 4 servings.
Nutrition Facts: Calories 387 calories Protein 36 grams Fat 16 grams Sodium 458 milligrams Cholesterol 87 milligrams
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