SUNSHINE PORK CHOPS WITH PLANTAIN MASH
1/3 cup diced Florida plantain (ripe)
1/3 cup diced Florida peppers
1/4 cup diced Florida onion
1 tablespoon Florida butter
2 tablespoons brown sugar
1/2 teaspoon curry powder
2 tablespoons cornstarch
1 cup chicken broth
1 tablespoon Florida lime juice
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
2 tablespoons Florida butter
1½ pounds boneless Florida pork chops
1 lb. Florida green plantains
1 clove Florida garlic
2 tablespoon Florida lime juice
1/2 -1 cup chicken stock
1 teaspoon salt
pepper to taste
Sauté plantain, peppers and onion in 1 tablespoon of butter for 5 to 6 minutes; add brown sugar and curry powder, stirring constantly.
Add cornstarch to chicken broth and stir until smooth. Add this cornstarch mixture to pan and simmer for 5 minutes.
While sauce is simmering add lime juice, salt, Worcestershire sauce, pepper and 2 tablespoons of butter in a heavy skillet.
When ingredients in skillet are hot, add pork chops.
Cook chops about 4 minutes on each side or until chops are done; add sauce.
Simmer all ingredients until heated thoroughly and serve over plantain mash, potatoes or rice.
Peel plantains by running a knife down vertically. Cut into 2 inch pieces; place in large pot. Cover completely with water. Bring to a boil and cook approximately 30 minutes until very soft. Drain and place cooked plantains in food processor with garlic, lime juice and 1/2 cup of chicken stock (add more stock for desired consistency), salt and pepper. Puree quickly as not to overwork the plantains (they will become starchy).
Nutrients Per Serving: Calories: 369, Protein: 42 g, Carbohydrates: 12 g, Fat - Total: 16 g, Saturated Fat: 7 g, Vitamin C: 17.5 mg
Courtesy of the Florida Department of Agriculture and Consumer Services