Calypso Pork Chops Recipes

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GRILLED CALYPSO PORK CHOPS



Grilled Calypso Pork Chops image

Marinate the chops from 4-24 hours. Found on Meals for You. Haven't tried this as yet but it sounded too good not to post.

Provided by Manami

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless pork loin chops, about 1/4 lb. each
2/3 cup chicken stock
1/3 cup orange juice
2 tablespoons dark rum (optional)
1 tablespoon lime juice
1 teaspoon lime juice
1 tablespoon brown sugar
1 teaspoon brown sugar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
crushed red pepper flakes, to taste

Steps:

  • Prepare grill.
  • Combine all ingredients in a heavy sealable plastic bag.
  • Seal bag and marinate in refrigerator 4-24 hours.
  • Remove chops from marinade, discarding leftover marinade.
  • Grill chops 10-12 minutes over indirect heat in covered grill, turning once to brown both sides.
  • Serve with baked potatoes, a roasted vegetable medley or corn on the cob (made on the grill) a beautiful lettuce and tomato salad with red onions dotted by a light vinaigrette.

Nutrition Facts : Calories 44.4, Fat 0.6, SaturatedFat 0.2, Cholesterol 1.2, Sodium 205, Carbohydrate 8.9, Fiber 0.1, Sugar 6.9, Protein 1.2

ROAST PORK CALYPSO STYLE



Roast Pork Calypso Style image

Categories     Ginger     Pork     Roast     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 27

Roast Pork
3 shallots, chopped
2 bay leaves, crumbled
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
3/4 teaspoon ground ginger
2 3/4-pound pork tenderloins
Sauce
1 1/2 cups fresh orange juice
1/4 cup minced shallots
3 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
2 bay leaves
3/8 teaspoon ground allspice
Fresh spinach leaves
2 avocados, peeled, pitted, sliced crosswise
Minced fresh parsley
Black Bean, Heart of Palm, and Corn Salad
1 16-ounce can black beans, rinsed, drained
1 10-ounce package frozen corn, thawed, drained
1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
2 large tomatoes, seeded, diced
1/2 red onion, minced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
1 teaspoon ground coriander

Steps:

  • For Roast Pork:
  • Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)
  • For Sauce:
  • Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)
  • Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.

CALYPSO PORK 'N' GARBANZOS



Calypso Pork 'n' Garbanzos image

Cutting onion and sweet pepper in two different ways to combine in two different dishes is one secret to speedy prep time, reports Ellen Burr of Los Angeles, California. "I can prepare both an entree and a tasty vegetable side in little time, with little effort," she says. TIP: To round out the meal, serve over rice or with crusty bread.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound pork tenderloin, cut into 1-inch pieces
1 tablespoon chili powder
3 tablespoons olive oil, divided
1 cup julienned sweet red pepper
3/4 cup chopped onion
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup salsa
1 teaspoon salt

Steps:

  • Place the pork in a large bowl; sprinkle with chili powder. Drizzle with 1 tablespoon oil; toss to coat. In a large skillet, brown pork in remaining oil over medium heat for 5-6 minutes or until no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and onion for 3-4 minutes or until crisp-tender. Stir in the beans, salsa, salt and pork; cook for 3-4 minutes or until heated through.

Nutrition Facts : Calories 362 calories, Fat 16g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1073mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 8g fiber), Protein 27g protein.

ROAST PORK CALYPSO



Roast Pork Calypso image

This Caribbean recipe (from Jamaica) is from the alleasyrecipes.com website. The recipe introduction states that it's traditionally served with corn muffins or Cornmeal Coo-Coo and Christophene au Gratin (a tropical squash/chayote dish).

Provided by Northwestgal

Categories     Pork

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 13

5 -6 lbs lean pork loin, preferably center cut
2 cups chicken stock
1 cup light brown sugar
2 tablespoons dark rum
2 teaspoons garlic, finely chopped
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 medium bay leaf, crumbled
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup light rum
2 teaspoons arrowroot (dissolved in 1 tablespoon cold water)
3 tablespoons fresh lime juice

Steps:

  • Preheat the oven to 350°F With a sharp knife, lightly score the pork loin by making diagonal cuts 1/4 inch deep at 1-inch intervals on the fat side. Place the pork scored side up in a shallow roasting pan just large enough to hold it comfortably.
  • If you prefer to use a meat thermometer, insert it into the loin after you have scored the fat side. Be sure the tip of the thermometer does not touch any fat or bone.
  • Roast the loin in the middle of the oven for 1 hour, or until the pork is golden brown. Remove the pan from the heat and transfer the loin to a cutting board or platter. Skim the fat from the juices in the pan, pour in the stock, and set the pan and its liquid aside.
  • With a large mortar and pestle or in a small bowl with the back of a spoon, mash the brown sugar, 2 tablespoons of dark rum, garlic, ginger, cloves, bay leaf, salt and pepper to a smooth paste. With a metal spatula or your fingertips, spread the paste evenly over the scored side of the pork.
  • Return the loin to the pan scored side up and roast in the middle of the oven for another 30 minutes, or until the surface is crusty and brown. (The thermometer should reach a temperature of 160°F to 165°F.).
  • Transfer the loin to a heated platter and let it rest for 10 minutes for easier carving.
  • Meanwhile, slowly warm the light rum in a small skillet over low heat. Off the heat, ignite the rum with a match, then slide the skillet gently back and forth until the flames completely die out.
  • Bring the liquid remaining in the baking pan to a boil over high heat. Give the arrowroot-and-water mixture a quick stir to recombine it, and add it to the pan. Stirring constantly, cook briskly until the sauce thickens enough to coat the spoon heavily.
  • Remove the pan from the heat and stir in the flamed rum and the lime juice. Taste for seasoning and pour the sauce into a heated bowl or sauceboat.

Nutrition Facts : Calories 1000.2, Fat 37.5, SaturatedFat 13.6, Cholesterol 308.9, Sodium 732.8, Carbohydrate 41.1, Fiber 0.2, Sugar 37, Protein 110.5

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