Jamaican Jerk Pork Chops with Island Salsa
- Active Time 35m
Makes 4 servings
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 and then slow grilling or roasting. This specially created spice blend captures the tantalizing taste of the islands in just 35 minutes.
- 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
- One 8-ounce can crushed pineapple or pineapple tidbits in juice, undrained
- 1/2 cup chopped red bell pepper
- One 15-ounce can black beans, rinsed and drained
- Chopped green onions
In a self-closing plastic bag, combine the flour and Jamaican jerk seasoning. Add the chops, 2 at a time; shake to coat. Reserve the flour mixture.
Heat the oil in a large nonstick skillet. Brown the chops on both sides over medium-high heat; remove from the skillet. Stir in the reserved flour mixture, brown sugar and vinegar; bring to a boil. Stir in the pineapple, bell pepper and beans.
Return the chops to the skillet. Reduce heat; cover and simmer 10 minutes or until the chops are done. Garnish with chopped green onions.
Recipe reprinted by permission of McCormick&reg;. All rights reserved.
nutrition information per serving
437 calories; 19g total fat; 70mg cholesterol; 703mg sodium; 34g carbohydrates; 7g fiber; 31g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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