4 pork loin chops
1-8 oz can crushed pineapple, undrained
1-15 oz can black beans, rinsed and drained
2 tbsp each peanut OR olive oil, flour, jerk seasoning, brown sugar and cider vinegar
1/2 C chopped red bell pepper

Heat the oil in a skillet over medium heat. Pour the flour and jerk seasoning into a large plastic bag, seal and shake to mix. Add the chops, two at a time, reseal and shake to coat. Brown chops in oil and place them on a plate.

Stir the leftover flour and jerk mixture, brown sugar and vinegar into the skillet. Bring to a boil. Stir in the pineapple, juice, bell pepper and beans. Put the chops back into the pan. Cover. Reduce heat to low and simmer about 10 minutes until the chops are no longer pink in the center.

Makes 4 servings.