
West Indies Pork Chops with Black Bean-Mango Salsa

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Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. When British colonists got a taste, they devoured this alternative to their usual fare of meat boiled in iron pots, and they improved on it by bringing domesticated pigs to the party. The term evolved into barbecue.
ingredients
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serves: 4
4 bone-in pork rib chops (about 8 ounces each and 3/4 inch thick)
Extra virgin olive oil
SALSA:
1 cup canned black beans, rinsed
1 large mango (about 1 pound, cut into 1/4-inch dice)
1/4 cup thinly sliced scallions, white and light green parts only
3 tablespoons finely chopped fresh basil
1 tablespoon extra virgin olive oil
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
1/8 teaspoon pure chile powder
RUB:
1 teaspoon light brown sugar
1 teaspoon granulated garlic
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
Servings Per Recipe: 4
Amount per Serving
Calories: 587
- Total Fat: 29.1 g
- Saturated Fat: 6 g
- Trans Fat: 0.2 g
- Cholesterol: 131.6 mg
- Sodium: 956.5 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 6.4 g
- Sugars: 16.9 g
- Protein: 50.9 g
preparation

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