› Budget Menu & Dirt Cheap Recipes › General Recipes › Spicy Pork Chops Caribbean
- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 12:23 am by .
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- September 10, 2009 at 12:23 am #276141rtebalt
Prep Time: 15 Min Total Time: 35 Min Makes: 4 servings
INGREDIENTS
1 (8-oz.) pkg. uncooked yellow rice
2 1/2 cups water
4 (1/2-inch-thick) boneless pork chops
1 (3-oz.) pkg. seasoned coating mix for pork
1 1/4 cups Green Giant® SELECT® frozen baby sweet peas
2 tablespoons oil
1 1/4 cups frozen chopped onions
1 cup fresh cilantro leaves
2 firm ripe bananas, peeled, thinly sliced
2 (4.5-oz.) cans Old El Paso® Chopped Green Chiles
1 (7-oz.) jar roasted red bell peppers, drained, coarsely chopped
1/2 teaspoon curry powder
1/2 teaspoon pumpkin pie spice
1/4 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon dried shredded orange peel
1/3 cup orange juiceDIRECTIONS
1. Heat oven to 425°F. Line 15x10x1-inch baking pan with foil.Cook rice in water as directed on package. Cover to keep warm.
2. Meanwhile, coat pork chops with coating mix as directed on package.Place in foil-lined pan. Bake at 425°F. for 15 to 20 minutes or until pork is no longer pink in center.
3.Cook peas as directed on package. Drain; stir into rice.
4. Heat oil in large skillet over medium heat until hot.Add onions, cilantro and bananas; cook 3 minutes or until bananas are just tender, stirring frequently. Add all remaining ingredients; mix well. Bring to a boil.
Reduce heat to low; cook 5 minutes or until thickened, stirring occasionally.
5. Spoon rice mixture onto individual serving plates. Top each with pork chop and banana mixture.If desired, garnish with avocado and additional cilantro.
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› Budget Menu & Dirt Cheap Recipes › General Recipes › Spicy Pork Chops Caribbean