Fruited Caribbean Chops Recipes

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.

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.

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:

• Place pork chops in a 9x13" pan.
• (Spray pan with cooking spray, if desired).
• Season with salt and pepper.
• Combine remaining ingredients, using orange juice to achieve desired moistness.
• Spread dressing evenly over pork chops.
• Bake uncovered at 350 for 1 hour.
• This can be made early in the day and refrigerated until cooking time.

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.

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.