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

• rice, mixture
• 3 ounces onions, peeled, and finely chopped
• 3 ounces red bell peppers, seeded and chopped
• 2 bay leaves
• 2 mace blades
• 13 cup long grain rice
• 1 12 cups chicken stock
• 12 cup black-eyed peas (cooked or canned)
• 12 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
• 12 teaspoon dried oregano
• 12 teaspoon paprika
• 12 teaspoon ground cinnamon
• 14 teaspoon chili powder
• 12 teaspoon garlic, crushed
• 1 tablespoon lemon juice

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

rice, onions, red bell peppers, bay leaves, mace blades, long grain rice, chicken stock, blackeyed peas, pepper, wedges, pork chops, sugar, oregano, paprika, ground cinnamon, chili powder, garlic, lemon juice

Taken from www.food.com/recipe/jerk-pork-chops-with-rice-black-eye-peas-andd-roasted-squash-427499 (may not work)