Fruited Caribbean Chops 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.

SLOW-COOKER TROPICAL PORK CHOPS

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Add pork, arranging chops to sit snugly in fruit mixture. Cook, covered, on low until meat is tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., In a small bowl, mix remaining ingredients. To serve, remove pork chops from slow cooker. Using a slotted spoon, serve fruit over pork. Sprinkle with herb mixture.

FRUITED CARIBBEAN CHOPS

Steps:

• * Preparation Time: 20 minutes Slow Cooker Time: 3 hours (on high) or 6 to 8 hours (on low) Trim fat from chops. On a sheet of waxed paper or in a shallow dish, mix flour, oregano, salt, pepper and garlic powder until uniform. Rub flour mixture on both sides of chops until well coated, using all the mixture.In a 10-inch skillet over medium-high heat, brown 2 to 3 chops on both sides in oil transfer to a slow cooker when browned and repeat with remaining chops, Drain pineapple juice from pineapple into a small bowl set chunks aside. To small bowl, add 3/4 cup pineapple juice, water, brown sugar, onion and tomato paste stir until well blended. Pour mixture into slow cooker. Sprinkle raisins on top. Cover and cook on high for 3 hours or on low for 6 to 8 hours or until meat is tender. Skim off fat. Add pineapple chunks, stir and heat through.Bell: Serve over hot cooked rice.

FRUITED CARIBBEAN CHOPS

Steps:

• Preparation Time: 20 minutesSlow Cooker Cooking Time: 3 to 3 1/2 hours on high or 6 to 7 hours on lowLast-Minute Cooking Time: 10 minutes on high1. Trim excess fat from chops. On a sheet of waxed paper or in a shallow dish, mix flour, oregano, salt, pepper and garlic powder until uniform. Rub flour mixture on both sides of chops until well coated, using all the mixture.2. In a 10-inch skillet over medium-high heat, brown 2 to 3 chops at a time in oil transfer to a slow cooker, 3. Drain pineapple juice from pineapple into a small bowl set chunks aside. To small bowl, add 3/4 cup pineapple juice, water, brown sugar, onion and tomato paste stir until well blended. Pour mixture into slow cooker. Sprinkle raisins on top. 4. Cover and cook on high for 3 to 3 1/2 hours or on low for 6 to 7 hours or until meat is tender.5. Skim off fat from liquid in slow cooker. Stir pineapple chunks into mixture and cook on high for 10 minutes or until heated through.Serve with brown rice and steamed asparagus spears.

CARIBBEAN COLESLAW

Steps:

• Toss all the ingredients in a bowl, chill, and serve.