Calypso Pork Chops Recipes

Steps:

• For Roast Pork:
• Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)
• For Sauce:
• Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)
• Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.

Steps:

• Prepare grill.
• Combine all ingredients in a heavy sealable plastic bag.
• Seal bag and marinate in refrigerator 4-24 hours.
• Remove chops from marinade, discarding leftover marinade.
• Grill chops 10-12 minutes over indirect heat in covered grill, turning once to brown both sides.
• Serve with baked potatoes, a roasted vegetable medley or corn on the cob (made on the grill) a beautiful lettuce and tomato salad with red onions dotted by a light vinaigrette.

Steps:

• 1. Combine all ingredients in a zip-tight bag; seal bag and refrigerate for 4-24 hours.
• 2. Remove chops from marinade, discarding leftover marinade.
• 3. Grill chops quickly over indirect heat in covered grill about 10-12 minutes, turning once to brown both sides.