BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 4 2014

Spring Break - Jamaican Jerk Pork Chops with Island Salsa

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    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