Recipe: Jerk pineapple pork chops with black beans, lime yogurt and arugula


This recipe combines sweet-heat with some cool lime yogurt and peppery greens. It’s pretty much a party in your mouth. Although, unlike some parties, this one won’t leave you with a hangover. Low fat, low carb, high fiber, high protein, lots of vitamins and even some calcium means you can feel good enjoying every bite.

 

Jerk pineapple pork chops with black beans, lime yogurt and arugula

Serves 4

Ingredients:

  • 1 can pineapple chunks in 100% juice
  • 1 can crushed pineapple in 100% juice
  • 2 stalks of scallions chopped
  • 2 tsp dried thyme
  • 2 garlic cloves
  • 1.5 tsp allspice
  • 1/2 de-seeded habanero / 1 de-seeded jalapeno / 1/2 tsp cayenne (choose your heat)
  • 4 bone in pork chops
  • 1 tsp each salt and pepper
  • 1 can black beans
  • juice of 1 lime
  • 1 tsp agave nectar or honey
  • 1 small container of plain yogurt
  • bag/bunch of arugula
Instructions:
In food processor, pulse crushed pineapple, scallions, thyme, garlic, allspice, and habanero/jalapeno/cayenne. Sprinkle pork chops with salt and pepper on both sides. Pour canned pineapple chunks (with juice) into a 9×13 glass baking dish, add pork chops and top with mixture from processor. Cover and marinate for 2-4 hours.
Preheat oven to 375/190. Bake uncovered for 35 minutes. Turn off oven, but don’t remove for 5-10 minutes. Use that time to finish your plate prep as directed below, then take it out.
In a small bowl, mix yogurt, lime juice and agave/honey.
To each large salad/pasta bowl (or on a dinner plate) add a handful of arugula, 1/4 of the black beans and 1/4 of the yogurt mixture. Top with one pork chop and some pineapple chunks. Enjoy!
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