Jerk Pork Chops With Rice, Black-Eye Peas, Andd Roasted Squash |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is an entire meal that takes less than an hour to make. Ingredients:
rice, mixture |
3 ounces onions, peeled, and finely chopped |
3 ounces red bell peppers, seeded and chopped |
2 bay leaves |
2 mace blades |
1/3 cup long grain rice |
1 1/2 cups chicken stock |
1/2 cup black-eyed peas (cooked or canned) |
1/2 teaspoon pepper, to taste |
9 ounces squash, seeded and sliced into 1/2 inch wedges |
4 pork chops, fat and bone removed |
1 teaspoon sugar |
1/2 teaspoon dried oregano |
1/2 teaspoon paprika |
1/2 teaspoon ground cinnamon |
1/4 teaspoon chili powder |
1/2 teaspoon garlic, crushed |
1 tablespoon lemon juice |
Directions:
1. - preheat oven to 400 degrees.
2. - heat a medium pan over high. add onion, and bell pepper, cook for about 2 minutes.
3. - Add bay leaves, mace, rice, stock, beans, and pepper. Cover and bring to simmer for 12-15 minutes or until rice has absorbed stock and is tender.
4. - meanwhile, spread the squash out on a nonstick baking sheet. Cook in oven for 15 minutes, turning occasionally, until golden brown.
5. - TO MAKE JERK RUB mix all sugar, oregano, paprika,, cinnamon, chili powder, garlic, and lemon juice in a bowl and rub onto pork.
6. - heat a stove top grill pan over medium heat, sprayed lightly with oil.
7. - sear the pork chops on each side, then cook for about 5 minutes until done.
8. - serve pork chops with rice and bean mixture, and baked squash.
|
|