FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

SUNSHINE PORK CHOPS WITH PLANTAIN MASH

Serves: 5
 

INGREDIENTS

    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

    Plantain Mash
    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
     

DIRECTIONS

Chops
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.

Plantains
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
 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages