In a food processor, combine garlic, ginger, thyme, cayenne pepper, black pepper, cinnamon, nutmeg, hot sauce, soy sauce, lime juice, and olive oil to create jerk marinade. Blend until smooth.

Place pork chops in a large dish and coat thoroughly with half the jerk marinade. Cover and refrigerate for at least 2 hours or overnight.

Rinse rice in cold water until water runs clear. Drain well.

In a large saucepan, heat coconut oil over medium heat. Add diced onions and cook until softened, about 4 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Add rice, black beans, coconut milk, water, thyme, salt, and bay leaves. Stir well.

Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.

While rice cooks, preheat grill to medium-high heat.

Remove pork chops from marinade and grill for 6-7 minutes per side, until internal temperature reaches 145°F.

Let pork rest for 5 minutes before serving.

Fluff rice with fork, remove bay leaves, and serve alongside jerk pork with lime wedges.