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May Recipe:
4 pork chops, 1 1/2-inch thick
1 jar Sweet and Sassy Salsa (heat of your choice)
1 tablespoon garlic salt
1/2 teaspoon ground allspice
2 tablespoons lime juice
1 15-ounce can black beans, rinsed and drained
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon SASS Habanero garlic pepper sauce
Cooking Directions
In large self-sealing bag place one half jar Sweet and Sassy
Salsa, garlic salt, allspice and lime juice; mix thoroughly and add pork chops.
Seal bag and refrigerate 4-24 hours. I like overnight, just simpler.
For Relish: Heat olive oil in small sauté pan; sauté remaining half jar
salsa just until warm, about 1 minute. In medium bowl stir together
salsa with black beans and remaining ingredients. Cover and let rest at
room temperature for one hour to let flavors blend. Refrigerate for
longer storage. I suggest you do both steps in the morning, place in the
fridge until dinner time.
Prepare medium-hot fire in kettle-style grill. Or use a deep, non-stick
fry pan. Remove chops from marinade, discarding marinade. Grill chops
covered for 7 minutes, then uncover, turn and finish browning, about 6-7
minutes more. Serve with that Black Bean Relish.
Serves 4.
Serving Suggestions:
These island-inspired chops are seasoned with tropical flavors, grilled
and served with a generous spoonful of chunky salsa relish.
Serve some hot rice pilaf for a suitable accompaniment.
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