Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pork chops, 1 1/2-inch thick
- 1 tablespoon vegetable oil
- 2 crushed garlic cloves
- 2 teaspoons finely chopped green olives
- 1/2 jalapeno chile, seeded and minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 red bell pepper, diced
- 2 tablespoons cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper sauce
- 3 tablespoons chopped cilantro
Directions
1. In large self-sealing bag place vegetable oil, garlic, olives, jalapeno, thyme, allspice and lime juice; mix thoroughly and add pork chops. Seal bag and refrigerate 4 to 24 hours.
2. For Relish: Heat olive oil in small sauté pan; sauté onion just until tender, about 4 minutes.
3. In medium bowl stir together onion with black beans and remaining ingredients. Cover and let rest at room temperature for one hour to let flavors blend. Refrigerate for longer storage.
4. Prepare medium-hot fire in kettle-style grill.
5. Remove chops from marinade, discarding marinade.
6. Grill chops for 12 to 15 minutes, turning once.
7. Serve with Black Bean Relish.
Category:Barbadian Recipes
Category:Barbadian Meat Dishes