Jerk Pork Chops With Rice, Black-Eye Peas, Andd Roasted Squash

This is an entire meal that takes less than an hour to make.

• Ready In: 45 mins
• Serves: 4

Ingredients

•  rice, mixture
• 3  ounces onions, peeled, and finely chopped
• 3  ounces red bell peppers, seeded and chopped
• 2  bay leaves
• 2  mace blades
• 1⁄3 cup long grain rice
• 1 1⁄2 cups  chicken stock
• 1⁄2 cup black-eyed peas (cooked or canned)
• 1⁄2 teaspoon pepper, to taste
• 9  ounces squash, seeded and sliced into 1/2 inch wedges
• 4  pork chops, fat and bone removed
• 1  teaspoon sugar
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon chili powder
• 1⁄2 teaspoon garlic, crushed
• 1  tablespoon lemon juice

Directions

1. -- preheat oven to 400 degrees.
2. -- heat a medium pan over high. add onion, and bell pepper, cook for about 2 minutes.
3. -- Add bay leaves, mace, rice, stock, beans, and pepper. Cover and bring to simmer for 12-15 minutes or until rice has absorbed stock and is tender.
4. -- meanwhile, spread the squash out on a nonstick baking sheet. Cook in oven for 15 minutes, turning occasionally, until golden brown.
5. -- TO MAKE JERK RUB mix all sugar, oregano, paprika,, cinnamon, chili powder, garlic, and lemon juice in a bowl and rub onto pork.
6. -- heat a stove top grill pan over medium heat, sprayed lightly with oil.
7. -- sear the pork chops on each side, then cook for about 5 minutes until done.
8. -- serve pork chops with rice and bean mixture, and baked squash.