Fruited Caribbean Chops Recipes

FRUITED PORK CHOPS

Steps:

• Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.

CARIBBEAN CHUTNEY-CRUSTED CHOPS

Steps:

• Preheat oven to 450°. In a shallow bowl, combine bread crumbs and jerk seasoning; set aside. Combine the chutney, salt and pepper; spread over both sides of lamb chops. Coat with crumb mixture. , Place lamb chops on a rack coated with cooking spray in a shallow baking pan. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°).

CARIBBEAN PORK CHOPS WITH BANANA AND COCONUT MILK

Steps:

• Cut banana in half crosswise, then legthwise.
• In a skillet, saute the banana in oil 30-45 seconds, shaking the skillet. Remove the banana.
• Add more oil to the skillet if necessary and brown the chops on each side, about 2-3 minutes.
• Stir in the garlic and ginger, saute lightly. Stir in coconut milk, water, chutney and cayenne.
• Spoon mixture over the chops. Cover and simmer 8-10 minutes. Stir in lime juice and remove from heat.
• Generously spoon the sauce over the chops and banana and serve with white rice or shredded lettuce.

BRAISED SHORT RIBS AND CARROTS

Steps:

• For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
• For the short ribs and carrots: Preheat the oven to 300 degrees F.
• Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
• Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.

CARIBBEAN JERK PORK CHOPS

Steps:

• Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
• Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
• Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
• Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

FRUITED CARIBBEAN CHOPS

Steps:

• Preparation Time: 20 minutesSlow Cooker Cooking Time: 3 to 3 1/2 hours on high or 6 to 7 hours on lowLast-Minute Cooking Time: 10 minutes on high1. Trim excess fat from chops. On a sheet of waxed paper or in a shallow dish, mix flour, oregano, salt, pepper and garlic powder until uniform. Rub flour mixture on both sides of chops until well coated, using all the mixture.2. In a 10-inch skillet over medium-high heat, brown 2 to 3 chops at a time in oil transfer to a slow cooker, 3. Drain pineapple juice from pineapple into a small bowl set chunks aside. To small bowl, add 3/4 cup pineapple juice, water, brown sugar, onion and tomato paste stir until well blended. Pour mixture into slow cooker. Sprinkle raisins on top. 4. Cover and cook on high for 3 to 3 1/2 hours or on low for 6 to 7 hours or until meat is tender.5. Skim off fat from liquid in slow cooker. Stir pineapple chunks into mixture and cook on high for 10 minutes or until heated through.Serve with brown rice and steamed asparagus spears.

FRUITED CARIBBEAN CHOPS

Steps:

• * Preparation Time: 20 minutes Slow Cooker Time: 3 hours (on high) or 6 to 8 hours (on low) Trim fat from chops. On a sheet of waxed paper or in a shallow dish, mix flour, oregano, salt, pepper and garlic powder until uniform. Rub flour mixture on both sides of chops until well coated, using all the mixture.In a 10-inch skillet over medium-high heat, brown 2 to 3 chops on both sides in oil transfer to a slow cooker when browned and repeat with remaining chops, Drain pineapple juice from pineapple into a small bowl set chunks aside. To small bowl, add 3/4 cup pineapple juice, water, brown sugar, onion and tomato paste stir until well blended. Pour mixture into slow cooker. Sprinkle raisins on top. Cover and cook on high for 3 hours or on low for 6 to 8 hours or until meat is tender. Skim off fat. Add pineapple chunks, stir and heat through.Bell: Serve over hot cooked rice.