This recipe is adapted from one by Robyne on mycookingblog.com. The dish is really good, flavorful, filling and just fun to eat. The grilled bananas are wonderful.
TROPICAL PORK CHOPS
2 firm bananas
4 tsp. olive oil, divided
4 lean pork loin chops (1/2″ thick)
2 cloves garlic, finely chopped
1/2 tsp. ground ginger
1/4 cup honey
4 tsp honey mustard (Woeber’s Reserve)
1 cup water
Cut bananas in half crosswise, then lengthwise. Cook bananas in 2 tsp. olive oil in non-stick skillet. If necessary, add 1/2 tsp. additional oil to keep bananas from sticking. Remove browned bananas to a warm plate and place in a 170 degree F oven to keep warm.
Rub the pork chops with garlic, sprinkle with ginger.
Add remaining olive oil to skillet. Brown chops on both sides, remove chops to warm platter.
Melt honey in skillet; add mustard and water, stirring to blend.
Return chops to skillet; spoon sauce over them. Cover, simmer about 10 minutes or until chops are thoroughly cooked.
Remove chops to dinner plates; top with bananas. Spoon remaining sauce from skillet over chops.
Yield: 4 servings
I served the chops with rice plus steamed broccoli. Asparagus would also go nicely with this dish.
For dessert, we had a favorite – chocolate pudding (a low fat version that is delicious).
This made a very nice Sunday dinner.