Bake-Off® Contest 40, 2002
Rochester, New York

Spicy Pork Chops Caribbean

Ordinary chops? NOT! Let your taste buds explore the Caribbean flavors.

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  • prep time 15 min
  • total time 35 min
  • ingredients 16
  • servings 4
 

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 juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
750
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
6g,
6%
),
Cholesterol
105mg
105%;
Sodium
1000mg
1000%;
Total Carbohydrate
93g
93%
(Dietary Fiber
8g
8%
  Sugars
16g
16%
),
Protein
47g
47%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
120%;
Calcium
15%;
Iron
35%;
Exchanges:
5 Starch; 1 Fruit; 1 Vegetable; 4 1/2 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.