Banana Chip Crusted Jerk Pork Chops

• 1 bunch scallions
• 7 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• One 14-ounce can black beans
• 1 1/2 cups banana chips
• 1/2 cup panko
• 3 teaspoons dry jerk seasoning
• Four 8-ounce bone-in pork chops
• Cooked white rice, for serving

1. Chop the scallions, keeping the whites and greens separate.
2. Heat 1 tablespoon of the oil in a medium saucepan over medium heat until hot.
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. Stir in the beans along with any liquid in the can, bring to a simmer and then remove from the heat.
5. Adjust seasoning if needed.
6. Pulse the banana chips in a blender until finely ground.
7. Stir the banana crumbs together with the panko and jerk seasoning.
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. Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until hot.
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. Wipe out the skillet and cook the remaining pork chops with the remaining 3 tablespoons oil in the same manner.
12. Let the pork stand 5 minutes.
13. Serve the pork with the rice and beans, sprinkled with the reserved scallion greens.

scallions, vegetable oil, kosher salt, black beans, banana chips, panko, dry jerk seasoning, pork chops, white rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/banana-chip-crusted-jerk-pork-chops.html (may not work)