Jerk Pork with Pineapple and Black Beans Recipe

Jerk Pork with Pineapple and Black Beans Recipe

  • 2 large sweet potato
  • 4 (5 ounce) bone-in pork loin chops (about 1 inch thick), trimmed of fat
  • 2 1/2 tablespoons Jamaican jerk seasoning
  • 1 (8 ounce) can pineapple tidbits, juice reserved
  • 1/2 cup red bell pepper, chopped
  • 2 scallions, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  1. Prick potato skins with a fork and cook on high for 13 to 15 minutes or until soft. Set aside.
  2. Season chops with 2 tablespoons of jerk seasoning and arrange in a 3-quart microwavable dish with bones facing outward.
  3. In a large bowl, mix pineapple (with half of juice), pepper, scallions, brown sugar, and vinegar. Pour evenly over chops. Cover tightly with microwave-safe plastic wrap and cook on high for 6 minutes.
  4. Rotate chops and scatter black beans in dish. Re-cover and cook on high for 5 to 6 minutes or until chops are barely pink in center (145 degrees F on instant-read thermometer).
  5. Cut each potato in half and drizzle with extra-virgin olive oil and remaining jerk seasoning. Serve alongside pork chop.
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