This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Pickapeppa Sauce is gluten-free.
Since 1921, Shooters Hill Jamaica"
-From the bottle
I have loved Pickapeppa sauce since I was a kid and my parents used to serve it over cream cheese at cocktail parties. I haven’t used it much for cooking but the suggestion of a sauce inspired this black bean sauce.
This is the blurb from the Pickapeppa website at www.pickapeppa.com:
“Pickapeppa Sauce was created in Shooter’s Hill, Jamaica in 1921 and is still made there today. Prepared with cane vinegar and aged in oak barrels, Pickapeppa Sauce has a sweet but mellow flavor that gives it an unmatched versatility. It has, in fact, been called “Jamaican Ketchup” in tribute to its range of uses. Pickapeppa is undoubtedly a unique and delicious Jamaican sauce.”
This sauce is fabulous. My parents used to serve it over cream cheese at cocktail parties and such. There is so much that you can use it for. I have spread it lightly on chicken or fish as it is roasting and a little goes a long way in a salad dressing.
If you can’t find it in your grocery, it can be ordered online at the Pickapeppa website.
1 teaspoon = 5 calories, 0g fat, 0g sat fat, 0g mono fat, 0g protein, 1g carbohydrates, 40mg sodium, 0mg cholesterol
Servings = 4 | Serving size =2 tablespoons sauce and 1 four ounce pork chop
Cooking Time = 30 Minutes
The sauce keeps well for up to 4 days in the refrigerator. Note: Because of the lack of complete reporting on nutrition information for Pickapeppa sauce, I am not able to give complete information on some nutrients in this recipe.
Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Jasmine Rice or Coconut Rice or Home Fries - Low Sodium Version or Home Fries or Plain Mashed Potatoes - Low Sodium Version or Coconut Rice - Low Sodium Version or Jasmine Rice - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version
|1 cup||canned black beans (drained and rinsed)|
|1/2 cup||light coconut milk|
|3 Tbsp||Pickapeppa sauce|
|1/4 cup||fresh cilantro leaves|
|1||4 ounce (per serving) boneless center cut pork chop|
|fresh ground black pepper (to taste)|
|spray olive oil|
|cilantro leaves for garnish|
Preheat the oven to 425°F. Place a non-stick grill pan in the oven.
Place the rinsed black beans, lite coconut milk, pickappepa sauce and cilantro leaves in a blender or mini chopper and blend until smooth.
Place the sauce in a plastic storage container.
When the oven is hot sprinkle the salt and pepper over one side. Spray the hot pan lightly with olive oil and place the pork chops in to sear seasoned side down.
Cook for approximately 8 minutes on the seasoned side and turn. Cook for another 8 – 10 minutes until a instant thermometer reads 140°F.
Remove from the oven and let the meat rest for about 2 minutes. While the meat is resting gently heat the sauce in the microwave. Heat for ten seconds, stir and repeat until steaming.
Serve the pork chops over Coconut Rice and top with 2 tablespoons of sauce. Garnish with fresh cilantro.
Serving size = 2 Tbsp. sauce / 4 ounces pork
Servings = 10 of sauce / 4 pork servings
Amount Per Serving
|Calories 191||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat g|
|Trans Fat g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||4%|
|Vitamin A 0%||Vitamin C 2%|
|Calcium 4%||Iron 7%|
|Vitamin K mcg||Potassium mg|