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Spicy Pork Chops Caribbean

(17)

1 reviews

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

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Try These Next

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 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
Protein: 47g

% 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.

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