Tropical Caribbean Pork Chops
Kick back, put your sunglasses on and enjoy a taste of the islands! This recipe is what we Floridians call Floribbean flavors. It combines traditional fried pork chops with a strong island influence and hint of Asian flare. Tangy, sweet and salty with a hint of heat. It's all there! Served here over a bed of coconut sticky rice and garnished with Thai basil and unsweetened shaved coconut.
Servings:
4
yield(s)
Prep Time:
30
mins
Cook Time:
45
mins
Total Time:
75
mins
Ingredients
-
4-6
pork chops
-
cornstarch
(for dusting pork chops)
-
3
tbsp
oil
(for frying)
-
3
cup
guava nectar
-
1/2
cup
lime juice
(fresh squeezed)
-
1/2
cup
tangerine juice
(fresh squeezed)
-
mango
(peeled and diced)
-
1/2
cup
dried cherries
-
2
cloves garlic
(minced)
-
2
tbsp
ginger
(minced)
-
1/4
cup
soy sauce
-
1
tbsp
fish sauce
-
1
tbsp
rice vinegar
-
2
tsp
chili paste
-
1/2
cup
thai basil
(chopped)
Instructions
-
Over medium heat reduce guava nectar to 1 cup
-
Add the rest of the wet ingredients, ginger and garlic, simmer until flavors combined and slightly reduced 3-5 minutes, set aside to cool
-
Salt and pepper pork chops. Dust with cornstarch and brown and brown on both sides
-
Add liquid, basil, dried cherries to pork chops, cover and simmer on med-low for approx 45 minutes.
-
Add mango and simmer for 2-3 minutes.
-
Serve over coconut sticky rice, garnish with Thai basil and shaved coconut. Enjoy