Recipe by Oolala
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.
Top Review by Chris Reynolds
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!
- 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
Directions See How It's Made
- 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.