Jamaican Jerk Pork Chops with Island Salsa recipe

4 servings

2 tablespoons flour

1 tablespoon McCormick® Gourmet Collection® Jamaican Jerk Seasoning

4 pork loin chops (about 1 pound)

2 tablespoons olive oil

2 tablespoons packed brown sugar

2 tablespoons cider vinegar

1 (8 ounce) can crushed pineapple or pineapple tidbits in juice, undrained

1/2 cup chopped red bell pepper

1 (15 ounce) can black beans, rinsed and drained

chopped green onions

In a self-closing plastic bag, combine flour and Jamaican jerk seasoning.

Add chops, 2 at a time; shake to coat.

Reserve flour mixture.

Heat oil in a large nonstick skillet.

Brown chops on both sides over medium-high heat; remove from skillet.

Stir in reserved flour mixture, brown sugar and vinegar; bring to a boil.

Stir in pineapple, bell pepper and beans.

Return chops to skillet.

Reduce heat; cover and simmer 10 minutes or until chops are done.

Garnish with chopped green onions.