Barbados Chops with Black Bean Relish
4 pork chops
1 tablespoon vegetable oil
2 garlic cloves
2 teaspoons finely chopped green olives
1/2 jalapeño chile
1 teaspoon thyme
1/2 teaspoon ground allspice
2 tablespoons lime juice
1 tablespoon olive oil
1 small onion
1 15-ounce can black beans
1/2 red bell pepper
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 tablespoon chopped cilantro
In a large self-sealing bag, mix vegetable oil, garlic, olives, jalapeño (use rubber gloves when chopping and handling pepper), thyme, allspice and lime juice; add pork chops and mix to coat all surfaces; seal bag and refrigerate 4-24 hours.
For Relish: Heat olive oil in small sauté pan, sauté onion just until tender, about 4 minutes.
In medium bowl, stir together onion with black beans and remaining ingredients.
Cover and let rest at room temperature one hour to let flavors blend.
Refrigerate for longer storage.
Prepare moderately hot fire in kettle-style grill.
Remove chops from marinade, discarding marinade.
Place chops directly over heat, lower grill hood and grill 8 minutes; turn and grill 7 minutes more.
Serve with Black Bean Relish.