Jamaican Jerk Grilled Pork Chop with Yellow Rice & Black Beans

I'm going to post two links to Lolly recommended products tonight. Marinades and seasoning blends can add so much flavor and are readily available. I had three thick cut pork chops just waiting for the grill. I was in an island frame of mind so jerk seasoning was the ideal selection.

I took the pork chops, placed them in gallon size Ziploc bag and poured in about 1 cup of Jamaican Style Jerk Marinade

Then I placed them back into the refrigerator until time to grill which was about 6 hours. I turned the bag over several times during that time period to make sure the marinade was completely coating the pork chops.

While the chops were marinating, I took 2 cups of dried black beans, placed them in a bowl and covered with water. I let the beans soak for about 2 hours, drained off the water and placed them in a medium saucepan. Cover the beans with 3 - 4 cup of chicken broth, add 2 cloves of minced garlic and 1/2 t. of McCormick Perfect Pinch Caribbean Jerk Seasoning. Bring to a boil and then reduce the heat to allow the beans to simmer for a few hours until they are tender. Using a potato masher, gently mash the beans to thicken the batch a little.

For the yellow rice, purchase your favorite brand, cook according to the package directions, and add a little of the McCormick seasoning when the rice has cooked.

Now to grill the pork chops. Preheat the grill to 350 degrees. Place the chops on the grill and let cook for about 12-15 minutes before turning them over to cook about the same amount of time. Cook to an internal temp of 165-170 degrees. Let the pork chops rest for 5 minutes or so before serving.