Source: National Pork Board

These island inspired chops are seasoned with tropical flavors, grilled and served with a generous spoonful of chunky relish.

Servings

4 boneless pork chops , 1 1/2-inch thick
1 tbsp vegetable oil
2 medium garlic cloves , crushed
0.25 oz canned green olives , finely chopped (about 2 tsp)
0.5 Chile Peppers, jalapeno, whole , seeded and minced
1 tsp ground thyme
0.5 tsp ground allspice
2 tbsp fresh lime juice
1 tbsp olive oil
1 small onions , diced
15 oz Beans, black, unsalted, fat free, canned , rinsed and drained
0.5 medium red bell peppers , diced
2 tbsp cider vinegar
0.5 tsp salt
0.5 tsp hot pepper sauce
3 tbsp fresh cilantro , chopped

1 In large self sealing bag place vegetable oil, garlic, olives, jalapeno, thyme, allspice and lime juice. Mix thoroughly and add pork chops.
2 Seal bag and refrigerate 4 to 24 hours.
3 For Relish - Heat olive oil in small sautee pan, sautee onion just until tender, about 4 minutes.
4 In medium bowl stir together onion with black beans and remaining ingredients.
5 Cover and let rest at room temperature for one hour to let flavors blend. Refrigerate for longer storage.
6 Prepare medium hot fire in kettle style grill.
7 Remove chops from marinade, discarding marinade. Grill chops for 12 to 15 minutes, turning once. Serve with Black Bean Relish.

Make sure to wear rubber gloves when handling hot chiles. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans you reduce the sodium content by about 40 percent.