Caribbean Pork Chops With Banana And Coconut Milk Recipes

CARIBBEAN PORK CHOPS WITH BANANA AND COCONUT MILK

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.

JAMAICAN JERK PORK CHOPS

Steps:

• Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.

CARIBBEAN PORK BOWL

Steps:

• Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
• Remove husk, drain and rinse in cold water.
• Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
• Cover and chill.
• Blend spices.
• Toss trimmed pork with spice mixture.
• Heat oil in a large saute pan over medium-high heat.
• Saute pork for 5 minutes, stirring occasionally.
• Stir in kielbasa and garlic.
• Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
• Deglaze with lime juice and boil until syrupy, 1-2 minutes.
• Serve with black beans and rice, and top with tomatillo salsa.