Banana Chip Crusted Jerk Pork Chops

1. 1

   Chop the scallions, keeping the whites and greens separate.

2. 2

   Heat 1 tablespoon of the oil in a medium saucepan over medium heat until hot.

3. 3

   Stir in the scallion whites and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until the scallions are golden, about 2 minutes.

4. 4

   Stir in the beans along with any liquid in the can, bring to a simmer and then remove from the heat.

5. 5

   Adjust seasoning if needed.

6. 6

   Pulse the banana chips in a blender until finely ground.

7. 7

   Stir the banana crumbs together with the panko and jerk seasoning.

8. 8

   Sprinkle each pork chop with a generous pinch of salt and pepper, and then dredge them in the banana crumb coating, pressing so the crumbs adhere.

9. 9

   Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until hot.

10. 10

    Then add the pork chops in batches and cook, turning once, until golden and just pink in the center, about 8 minutes total.

11. 11

    Wipe out the skillet and cook the remaining pork chops with the remaining 3 tablespoons oil in the same manner.

12. 12

    Let the pork stand 5 minutes.

13. 13

    Serve the pork with the rice and beans, sprinkled with the reserved scallion greens.

* Per serving · 4 servings · Values may vary.

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