Pork Chops with Black Bean and Pickapeppa Sauce
Servings
4Serving size
2 tablespoons sauce and 1 four ounce pork chopThe sauce keeps well for up to 4 days in the refrigerator. Note: Because of the lack of complete reporting on nutrition information for Pickapeppa sauce, we are not able to give complete information on some nutrients in this recipe.
Serve with Coconut Brown Rice or Coconut Rice or Coconut Rice – Low Sodium Version
AND
Serve with Fresh Pineapple Salsa or Mango Salsa or Melon Salsa
Ingredients
| 1 15 ounce can Canned no salt added black beans (drained and rinsed) |
| 1/2 cup Lite Coconut Milk |
| 3 Tbsp. Jamaican Original Pickapeppa Sauce |
| 1 1/4 cup Coriander (cilantro) leaves, raw (save a few leaves for garnish) |
| 16 ounces Boneless pork chops (4 4-ounce chops) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 spray Spray olive oil |
Instructions
Place the rinsed black beans, lite coconut milk, pickappepa sauce and cilantro leaves in a blender or mini chopper and blend until smooth.
Place the sauce in a plastic storage container.
When the oven is hot sprinkle the salt and pepper over one side. Spray the hot pan lightly with olive oil and place the pork chops in to sear seasoned side down.
Cook for approximately 8 minutes on the seasoned side and turn. Cook for another 8 - 10 minutes until a instant thermometer reads 140°F.
Remove from the oven and let the meat rest for about 2 minutes. While the meat is resting gently heat the sauce in the microwave. Heat for ten seconds, stir and repeat until steaming.
Serve the pork chops over Coconut Rice and top with 2 tablespoons of sauce. Garnish with fresh cilantro.
Serve this recipe with one of these starch side dishes.
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
AND
Serve this recipe with one of these vegetable side dishes.
Fresh Pineapple Salsa
Fold together all ingredients and chill for at least four hours before serving. It is better if chilled at least overnight.
Mango Salsa
Peel the mango and cut into small chunks. Process the mango carefully in short pulses in a food processor until it is the size of a small dice. (This can also be done chopping with a knife.) Add the chili powder, cilantro ,and 1/2 of each the red and green…
Melon Salsa
Fold together the cantaloupe, honeydew, red onion, cilantro, lime juice, salt and chili powder. Chill at least 4 hours.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
One of our team members loved Pickapeppa sauce since they were a kid and their parents served it garnishing cream cheese at cocktail parties. The idea of a pork sauce using Pickapeppa inspired this black bean sauce.