Recipe: Jamaican Jerk Pork Chops with Coconut Rice, Black Beans, & Plantains

Jamaican Jerk Pork Chops with Coconut Rice, Black Beans, & Plantains

4 to 8 pork chops
store bought Jamaican jerk marinade
long grain rice
coconut milk (amount depends on the amount of rice)
salt to taste
canned black beans
cilantro leaves (optional)
plantain bananas (brown not black), peeled, cut in 1/4-inch slices
Pam cooking spray

Marinade pork chops overnight with 1/2 to 2/3 of the marinade.

The Next Day, cook the rice 1st by following the directions on the package by substituting coconut milk for water. You might want to add some salt before cooking the rice.

Preheat your grill to a smoking point and cook the pork chops. Discard that sauce that was used to marinate the raw pork. Brush the reserved bottled sauce on the chops after removing from the grill while they're still hot. The heat from the pork should be enough to warm up the sauce!

Preheat a non-stick pan to medium, spray with Pam and cook the plantains. BE CAREFUL NOT TO BURN! You just want to caramelize them.

Microwave the black beans and serve as is or add some fresh cilantro leaves (optional).

Serve on each plate a pork chop, a mound of rice, some black beans, and 2-3 slices of plantains.