Served On A Bed Of Pineapple Plantain Hash!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes
Ingredients
4 thick cut bone-in pork chops
2 ripe plantains, peeled, cubed
1 pineapple, (4) wedges/spears + 1 1/2 cups, diced
2 cloves garlic, minced
1/2 cup white onion, diced
2 tbsp parsley, minced
1 cup canned black beans, drained, rinsed
3/4 cup jarred roasted red pepper, drained, diced
1/2 stick butter
1/4 tsp cumin
olive oil
salt
pepper
Cooking Tools
Outdoor grill
Large skillet
Small sauce pan
Directions
Preheat outdoor grill. In a large skillet, melt butter on medium high heat. Add in cubed plantains, cook for 10-12 minutes in a single layer until golden brown and crispy along the edges, toss occasionally. Add in, diced pineapple, onion and garlic and cook for additional 5 minutes. Toss in the beans, roasted red pepper, parsley, cumin, salt and pepper to taste and cook through. Coat pork chops with olive oil, salt and pepper. Grill pork chops to 145 Degrees F. Internal temperature, with a slightly pink center. Time can vary with the thickness of your chops. Let rest 3-4 minutes before serving. Grill Pineapple wedges along side pork chops until slightly tender and has beautiful grill marks, approximately 4-5 minutes on each side. Place Pineapple Plantain Hash on serving plate, top with grilled pork chop, lay on grilled pineapple spears and spoon on Hot Buttered Pineapple Rum Sauce (recipe below).
Serves 4
Hot Buttered Pineapple Rum Sauce
Ingredients
1 cup pineapple juice
1/2 cup brown sugar
3 tbsp agave syrup
2 tsp butter
1 shot Rum
Directions
In a small sauce pan on medium heat, add all ingredients, cook for about 20 minutes until a syrup like consistency.
.
No comments:
Post a Comment