CARIBBEAN PORK CHOPS WITH BANANA AND COCONUT MILK
From Favorite Brand Name Recipes Cookbook. Just reading this is making me hungry! Nice to serve on top of a bed of rice or shredded lettuce.
Provided by Oolala
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut banana in half crosswise, then legthwise.
- In a skillet, saute the banana in oil 30-45 seconds, shaking the skillet. Remove the banana.
- Add more oil to the skillet if necessary and brown the chops on each side, about 2-3 minutes.
- Stir in the garlic and ginger, saute lightly. Stir in coconut milk, water, chutney and cayenne.
- Spoon mixture over the chops. Cover and simmer 8-10 minutes. Stir in lime juice and remove from heat.
- Generously spoon the sauce over the chops and banana and serve with white rice or shredded lettuce.
Nutrition Facts : Calories 681.3, Fat 32, SaturatedFat 17, Cholesterol 124, Sodium 118.3, Carbohydrate 57.3, Fiber 2.1, Sugar 46.7, Protein 41.7
COCONUT-CRUSTED PORK CHOPS WITH WARM PINEAPPLE SALSA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 22
Steps:
- For the salsa: Heat the oil in a medium saute pan over medium heat. Saute the pineapple, Fresno chile and red onion until tender and the juices have been released, 5 to 7 minutes. Add the guava jelly, soy sauce, ginger and garlic; stir together and cook for 1 minute. Add a drizzle of sriracha if desired. Stir in the cilantro and scallions.
- For the pork chops: Set up a dredging station with three separate bowls: one with the flour, another with the beaten eggs and soy sauce, and the last with the breadcrumbs, coconut flakes, five-spice powder, garlic powder and some salt and pepper.
- Dip the pork chops in the flour, then the egg and then in the breadcrumb mixture.
- Heat 1 inch of oil in a large saute pan over medium-high heat. Shallow fry the dredged pork chops until golden brown, then flip and cook to an internal temperature of 145 degrees F. Remove the pork chops from the pan and set aside to rest for 5 minutes.
- Serve the pork chops with salsa on top and macadamia nuts as garnish.
CARIBBEAN PORK CHOPS WITH MASHED SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the sweet potatoes in a large pot, cover with water and add a big pinch of salt. Bring to a simmer and cook until just tender, 8 to 10 minutes. Add the peas and cook until the potatoes and peas are soft, about 6 more minutes.
- Meanwhile, rub the pork chops with the allspice and a pinch each of salt and pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side; remove to a plate. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the thyme, then the ginger beer and chicken broth and bring to a simmer. Cook until reduced by half, about 4 minutes. Stir in the hot sauce.
- Drain the sweet potatoes and peas and return to the pot. Add the coconut milk and mash; season with 1/2 teaspoon salt and a few grinds of pepper.
- Return the pork to the skillet, turning to coat in the sauce. Divide among plates. Serve with the sweet potatoes and more hot sauce.
CARIBBEAN JERK PORK CHOPS
Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!
Provided by MARVINTHEMARTIAN
Categories World Cuisine Recipes Latin American Caribbean
Time 12h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
- Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
- Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
- Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g
PORK CHOPS WITH BANANAS AND BACON (ANTIGUA AND BARBUDA)
This recipe is from week eleven of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Antigua and Barbuda is my eleventh stop. You might think bacon and banana sounds like a strange combination, but it works surprisingly well. This recipe comes together pretty quickly and can be cooked on an indoor grill or on the barbecue.
Provided by GiddyUpGo
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the butter with the cumin, salt and pepper. Rub the pork chops all over with the mixture.
- Now put the pork chops on the grill and cook them over medium heat for about 7 and a half minutes per side.
- Cook the bacon in a frying pan for just a couple of minutes, long enough for some of the fat to render. Remove and let cool.
- Cut the bananas into chunks sprinkle them with lemon juice. Wrap the bacon around each chunk. Skewer each wrapped piece through the overlap in the bacon.
- After the chops have been cooking for about 15 minutes, turn the heat down to medium low and put the bacon and bananas on the grill. Use a meat thermometer to make sure the chops aren't cooking too fast.
- Continue to turn the chops and the bacon/banana skewers. At this point you can also start basting the chops with beer.
- When the chops and bacon are thoroughly cooked, remove from the grill and serve.
Nutrition Facts : Calories 503.5, Fat 29.6, SaturatedFat 11.5, Cholesterol 160.7, Sodium 262.7, Carbohydrate 14.9, Fiber 1.7, Sugar 7.5, Protein 43.5
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