= 30 What's this?

Pork Chops with Black Bean and Pickapeppa Sauce

Servings = 4 | Serving size =2 tablespoons sauce and 1 four ounce pork chop

The sauce keeps well for up to 4 days in the refrigerator. Note: Because of the lack of complete reporting on nutrition information for Pickapeppa sauce, I am not able to give complete information on some nutrients in this recipe.

Serve with Coconut Rice

AND

Serve with Candied Carrots

1 cup	canned black beans
1/2 cup	lite coconut milk
3 Tbsp	Pickapeppa sauce
1/4 cup	fresh cilantro leaves
1	4 ounce (per serving) boneless center cut pork chop
1/4 tsp	salt
	fresh ground black pepper
	spray olive oil
	cilantro leaves

Preheat the oven to 425°F. Place a non-stick grill pan in the oven.

Place the rinsed black beans, lite coconut milk, pickappepa sauce and cilantro leaves in a blender or mini chopper and blend until smooth.

Place the sauce in a plastic storage container.

When the oven is hot sprinkle the salt and pepper over one side. Spray the hot pan lightly with olive oil and place the pork chops in to sear seasoned side down.

Cook for approximately 8 minutes on the seasoned side and turn. Cook for another 8 – 10 minutes until a instant thermometer reads 140°F.

Remove from the oven and let the meat rest for about 2 minutes. While the meat is resting gently heat the sauce in the microwave. Heat for ten seconds, stir and repeat until steaming.

Serve the pork chops over Coconut Rice and top with 2 tablespoons of sauce. Garnish with fresh cilantro.

Nutrition Facts

Serving size: 2 Tbsp. sauce / 4 ounces pork | Servings 10 of sauce / 4 pork servings

Calories 191 | Calories from Fat 54

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 3g (15%)

Monounsaturated Fat g | Trans Fat g

Cholesterol 71 mg (24 %) | Sodium 261 mg (11 %)

Total Carbohydrates 5g (2%) | Sugars g

Dietary Fiber 1g (4%) | Protein 26g

Vitamin A 0% | Vitamin C 2 % | Calcium 4% | Iron 7%

Vitamin K mcg  | Potassium  mg | Magnesium  mg