Source: National Pork Board

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

Servings

4.0
4 each  boneless pork chops 1.0
1 tbsp  vegetable oil 2.0
2 each  medium garlic cloves 0.25
0 1/4 oz  canned green olives 0.5
0 1/2 each  Chile Peppers, jalapeno, whole 1.0
1 tsp  ground thyme 0.5
0 1/2 tsp  ground allspice 2.0
2 tbsp  fresh lime juice 1.0
1 tbsp  olive oil 1.0
1 each  small onions 15.0
15 oz  Beans, black, unsalted, fat free, canned 0.5
0 1/2 each  medium red bell peppers 2.0
2 tbsp  cider vinegar 0.5
0 1/2 tsp  salt 0.5
0 1/2 tsp  hot pepper sauce 3.0
3 tbsp  fresh cilantro

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.