Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 4 2014
Spring Break - Jamaican Jerk Pork Chops with Island Salsa
2 Tbs. flour
1 Tbs. Jamaican Jerk Seasoning
4 pork loin chops (about 1 lb.)
2 Tbs. olive oil
2 Tbs. packed brown sugar
2 Tbs. cider vinegar
1 8 oz. can crushed pineapple (or pineapple tidbits in juice, undrained)
1/2 C. chopped red bell pepper
1 15 oz. can black beans, rinsed and drained
chopped green onions
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.
Yield: 4 servings