Jerk Chops With Island Salsa

1. Combine the flour and jamacian seasoning in large zip-lock bag.

2. Add chops and shake to coat.

3. Heat oil in large skillet and brown chops both sides and remove.

4. Stir in remaining seasoned flour, brown sugar& vinegar; bring to a boil.

5. Stir in pineapple, peppers and black beans.

6. Return the chops to skillet, cover and simmer for 15 minutes.

7. Garnish with green onion.

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Nutrient	Quantity
Total fats	42.0035 g
Protein	427.4855 g
Carbohydrates	264.8501 g
Energy	3194.9556 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4295 g
Water	1963.4337 g
Aspartic acid	8.1925 g
Calcium, Ca	2668.6542 mg
Lutein + zeaxanthin	2220.4375 g
Fiber, total dietary	54.0495 g
Fatty acids, total saturated 22:0	0.0391 g
Carotene, beta	5476.3117 g
Niacin	28.7493 mg
Vitamin A, RAE	1002.1275 g
Arginine	4.0837 g
Riboflavin	3.4626 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0043 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0447 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	10.1641 g
Sodium, Na	1293.5985 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6186 g
Total lipid (fat)	42.0035 g
Manganese, Mn	6.134 mg
Fructose	10.4664 g
Proline	2.8027 g
Fatty acids, total saturated 16:0	5.8852 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0916 g
Sucrose	32.2204 g
Choline, total	1402.3382 mg
Sugars, total	59.349 g
Serine	3.6154 g
Fatty acids, total saturated 10:0	0.0256 g
Fatty acids, total saturated 18:0	1.2697 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	3.839 mg
Selenium, Se	318.6759 g
Ash	34.5999 g
Fatty acids, total saturated 18:1 undifferentiated	21.0902 g
Pantothenic acid	3.7335 mg
Phenylalanine	3.5693 g
Copper, Cu	7.4271 mg
Betaine	0.3296 mg
Thiamin	5.1285 mg
Retinol	544.0012 g
Methionine	1.015 g
Iron, Fe	42.7119 mg
Carbohydrate, by difference	264.8501 g
Phosphorus, P	4406.8896 mg
Folate, total	1685.1426 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Alanine	2.8235 g
Cholesterol	906.6687 mg
Valine	3.4597 g
Fatty acids, total saturated 18:2 undifferentiated	4.5156 g
Glycine	2.603 g
Carotene, alpha	21.3225 g
Glucose (dextrose)	8.4777 g
Fatty acids, total saturated 14:0	0.0544 g
Zinc, Zn	29.7937 mg
Isoleucine	2.9033 g
Fatty acids, total saturated 12:0	0.0064 g
Fatty acids, total polyunsaturated	8.121 g
Fatty acids, total saturated 14:1	0.0043 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	5.2258 g
Tocotrienol, alpha	0.0495 mg
Vitamin A, IU	11021.086 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	1685.1426 g
Tryptophan	0.7855 g
Vitamin C, total ascorbic acid	230.6244 mg
Phytosterols	77.8651 mg
Fatty acids, total polyunsaturated 16:1 c	0.0043 g
Fatty acids, total polyunsaturated 18:1 c	0.0383 g
Fatty acids, total saturated 20:0	0.1161 g
Tyrosine	1.8977 g
Vitamin B-12	18.1334 g
Vitamin K (phylloquinone)	377.0123 g
Fatty acids, total saturated	7.4168 g
Histidine	1.8212 g
Fatty acids, total monounsaturated	21.8314 g
Threonine	2.7736 g
Folate, food	1685.1426 g
Fatty acids, total polyunsaturated 17:0	0.008 g
Fatty acids, total polyunsaturated 24:0	0.0043 g
Cryptoxanthin, beta	17.6075 g
Vitamin E (alpha-tocopherol)	14.4671 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Magnesium, Mg	946.1665 mg
Lysine	4.4665 g
Potassium, K	9339.2711 mg
Cystine	0.7579 g
Fluoride, F	0.745 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Pineapple	1 can	123.6882	32.4558	0.2969
Brown sugar	2 tablespoons	68.4	17.6562	0
Olive oil	2 tablespoons	238.68	0	27
flour	2 tablespoons	72.285	15.8257	0.2804
Green Onion	3	57.51	12.2262	1.0011
red pepper	0.25 cup	15	3.3038	0.165
green pepper	0.25 cup	7.45	1.7284	0.0633
cider vinegar	2 tablespoons	6.258	0.2771	0
black bean	1 can	991.8141	181.3769	4.1301
pork loin chop	4	1613.8703	0	9.0667
jamaican jerk spice	2 tablespoons	1613.8703	0	9.0667