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Serves: 5


    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


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


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