Prep 10 mins
Cook 15 mins
From Favorite Brand Name Recipes Cookbook. Just reading this is making me hungry! Nice to serve on top of a bed of rice or shredded lettuce.
- 1 large banana, green tip
- 1 tablespoon vegetable oil
- 2 boneless pork loin chops, 1-inch thick
- 1 large garlic clove, pressed
- 2 tablespoons fresh ginger, slivered
- 1⁄2 cup coconut milk, canned
- 1⁄4 cup water
- 2 tablespoons chutney
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon lime juice
- 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.
These are wonderful, with just the right amount of spice. I did one thing differently, however. I let the sauce boil down so it was more like a gravy. The directions do not say to do this and, if you keep the dish covered, it won't happen because the cover will keep the moisture in the pan. So I removed the cover to let the sauce boil down to the thickness I wanted. We loved this recipe and definitely will make it again. Thanks for sharing!
Fantastic, we loved this recipe, i didnt add any water and used mango chutney, also doubled up on the cayenne. This was so good, im sure it would be great with chicken or fish also.
Very easy to make and one of the kids even asked for more! Substituted Mango Pepper Jelly for the chutney (excellent) and served over Grande CousCous cooked with the rest of the leftover coconut milk. Will make this again!