Spicy Pork Chops Caribbean

Ordinary chops? NOT! Let your taste buds explore the Caribbean flavors. MORE+ LESS-

By Pillsbury Kitchens

September 24, 2008

Bake-Off® Contest 40, 2002

Rochester, New York

(8-oz.) pkg. uncooked yellow rice

2 1/2 cups water

(1/2-inch-thick) boneless pork chops

1 (3-oz.) pkg. seasoned coating mix for pork

1 1/4

cups frozen baby sweet peas

tablespoons oil

1 1/4

cups frozen chopped onions

cup fresh cilantro leaves

firm ripe bananas, peeled, thinly sliced

(4.5-oz.) cans Old El Paso™ Chopped Green Chiles

(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

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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.