Caribbean Breaded Pork Chops Recipe

Ingredients:

• 8 Pork Chops
• 1 dash Tabasco
• 2 teaspoons salt
• 1 cup breadcrumbs
• 1/4 teaspoon pepper
• 1/2 cup flour
• 1 tablespoon vinegar
• 1/4 teaspoon fresh chopped thyme
• 2 cloves garlic, Crushed
• 1 egg

Cooking Instructions:

Season pork chops in a bowl using salt, pepper, garlic, vinegar, thyme and Tabasco. Allow to marinate for 3 hours. Beat egg in a bowl. Then combine flour and breadcrumbs. Dip each chop in egg and then coat on both sides with breadcrumb mixture. Place in greased baking pan and bake at 325F for one hour and 350F for about 10 minutes. Serve hot.

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Caribbean Pork and Plantain Hash Recipe – Plantains (use semi-ripe plantains) are sautéed with onions, bell pepper, and garlic before being tossed with chunks of pork tenderloin. The final dish is mouth watering, exciting, and delicious.

Ingredients:

• 1 tablespoon soy sauce
• 3/4 teaspoon salt, divided
• 3/4 teaspoon dried thyme
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon ground allspice
• 1 lb pork tenderloin, trimmed & cut into 1/2-inch pieces
• 1 1/2 tablespoons vegetable oil, divided
• 1 tablespoon butter
• 1 1/2 cups coarsely chopped onion
• 1 cup chopped green bell pepper
• 2 large yellow plantains, chopped (about 3 cups)
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced
• 1 teaspoon hot pepper sauce
• 2 tablespoons chopped fresh cilantro

Cooking Instructions:

Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro ~ Serves 4

Cooking Light, November 2003.

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Ingredients:

• 4 broiler chickens
• ¼ hot green pepper
• 1 onion, sliced or 4 green onions, chopped
• 2 teaspoons salt and ½ teaspoon salt (for hot brine)
• 1 lime, sliced
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 1 tablespoon English mustard
• 2 cloves garlic, crushed
• ¼ teaspoon fresh chopped thyme

Cooking Instructions:

Cut chickens in half and put into large bowl for seasoning. Add salt garlic (one clove), thyme and half vinegar and one cup water. Allow marinating for several hours (approx. 4 or more). Then drain and place under broiler or over barbecue and cook until golden brown.

In the meantime, prepare hot brine. Pour two cups boiling water into a bowl; add garlic, ½ teaspoon salt, chopped onions, vinegar, green pepper and English mustard. Mix well and keep hot. When chicken is ready, put the halves into the brine as it comes off the fire. Following the last piece of chicken, add olive oil. Allow to stand for 5 minutes before serving, but keep hot. Pour on to a large platter and garnish with slices of lime.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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