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Barbados Chops with Black Bean Relish
Prep Time:
25 minutes
Cooking Time:
15 minutes
4 Canadian Pork Loin Chops
2 Tbsp (25 ml) canola oil, divided
2 cloves garlic, minced
2 tsp. (10 ml) finely chopped green olives
1/2 jalapeno pepper, seeded and finely chopped
1 tsp (5 m) dried thyme
1/2 tsp (2 ml) ground allspice
2 Tbsp (25ml) lime juice
1 small onion, diced
14 oz (398 ml) can black beans, drained and rinsed
1/2 sweet red pepper, diced
2 Tbsp (25 ml) cider vinegar
1/2 tsp (2 ml) pepper sause
1 Tbsp (15 ml) 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.