Banana Chip Crusted Jerk Pork Chops Recipes

Steps:

• Adjust the oven racks to the top and lower-third positions and preheat the oven to 425 degrees F. Put a wire rack in a rimmed baking sheet.
• Lay the pork chops between two pieces of plastic wrap and pound to about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
• Mix the panko and parsley together on a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack in the prepared baking sheet. Bake on the lower rack, flipping halfway through, until the pork chops are golden, crispy and cooked through, 6 to 8 minutes.
• Mix the brown sugar and vinegar with 2 teaspoons water and the remaining 2 tablespoons sour cream and remaining 1 teaspoon mustard in a small bowl. Serve the pork chops with the sauce and the green salad.

Steps:

• Combine the butter with the cumin, salt and pepper. Rub the pork chops all over with the mixture.
• Now put the pork chops on the grill and cook them over medium heat for about 7 and a half minutes per side.
• Cook the bacon in a frying pan for just a couple of minutes, long enough for some of the fat to render. Remove and let cool.
• Cut the bananas into chunks sprinkle them with lemon juice. Wrap the bacon around each chunk. Skewer each wrapped piece through the overlap in the bacon.
• After the chops have been cooking for about 15 minutes, turn the heat down to medium low and put the bacon and bananas on the grill. Use a meat thermometer to make sure the chops aren't cooking too fast.
• Continue to turn the chops and the bacon/banana skewers. At this point you can also start basting the chops with beer.
• When the chops and bacon are thoroughly cooked, remove from the grill and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Whisk egg in a shallow bowl.
• Mix Parmesan cheese and Cajun seasoning together on a plate.
• Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
• Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Rinse the pork chops and pat dry. Combine graham cracker crumbs, cinnamon, curry powder, rosemary, salt, and pepper in a large resealable plastic bag. Dip the pork chops in the egg and place in plastic bag; shake to coat.
• Place the pork chops in a prepared 9 x 13 inch baking dish. Bake until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

Steps:

• Combine jerk seasoning, salt, and pepper in a small bowl.
• Heat oil in a large skillet over medium heat. Shake about 1 tablespoon jerk rub into the skillet. Add onions; cook and stir until soft, about 3 minutes.
• Meanwhile, sprinkle 1/2 of the remaining jerk rub onto one side of each pork chop. Use a knife to poke 4 or 5 holes in each chop and pour 1/2 of the lime juice over top. Place chops, seasoned-side down, into the hot skillet.
• Cook until browned, 5 to 7 minutes. While cooking, sprinkle remaining jerk rub onto the top side of the chops. Poke holes as before, and pour remaining lime juice over top. Flip chops and cook until browned and no longer pink in the center, another 5 to 7 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Place biscuit mix and egg in separate shallow bowls. In another shallow bowl, combine the cheese, bread crumbs and rosemary. Coat pork chops with biscuit mix, dip in egg, then coat with cheese mixture. , In a large skillet, brown pork chops on both sides in oil. Cook, uncovered, over medium heat for 10-15 minutes or until juices run clear, turning once.

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.