We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Spicy Pork Chops Caribbean

(17)
  1 reviews
  • 15 min prep time
  • 35 min total time
  • 16 ingredients
  • 4 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
750
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
6g
30%
Cholesterol
105mg
35%
Sodium
1000mg
42%
Total Carbohydrate
93g
31%
Dietary Fiber
8g
32%
Sugars
16g
16%
Protein
47g
47%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
120%
120%
Calcium
15%
15%
Iron
35%
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.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved