Caribbean Citrus Porkchops

June 1, 2014

Caribbean Citrus Pork

It’s been quite a while since a post!  New blog style- new blog web address- Same old me.
A lot has happened over the past few months though!!

Mainly, this Twice Around the Pan lady has got A BUN IN THE OVEN!  After spending much of the first trimester out of my kitchen, I am SO happy to be back in the swing of things.  Not to mention, happy to have the ENERGY to actually cook and write about it!

So, without further delay, the first REAL post on this new beauty of a site:

Caribbean Citrus Pork Chops!

In our house, we eat quite a bit of pork. One- because it’s pretty cost effective at our stores (especially in the big family packs- can you say, Hello Freezer?!) and two- because it’s a versatile canvas for many a meal.  Even so, darling husband and I tend to fall back on a few routine chops that we keep in rotation.  And that’s great, except when it’s not…. and it’s not… when I am bored.  So, what’s a girl to do? I pondered my predicament while mindlessly watching “Caribbean Life” on HGTV, and that’s when it hit me.  We needed a summery, bright take on pork chops tonight!  Into the kitchen I went, opened up the pantry, opened up the fridge, and went about creating something new.

The result?  A bright, vibrant, budget friendly meal that’s on the table in 20 minutes.  That is SURE to get your steel drums playing!

Pork Marinade
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1 tsp lime juice
2 tbsp honey
1/4 cup peach mango juice

Coat both sides of the pork chops in the marinade.  Honestly, I threw them in there for about 2 minutes, and the flavor came through just fine.  If you have more time than that, by all means…
Once coated, I seared both sides in a super hot skillet to get a little color on the chops, then transferred them to a 425 degree oven for 15 to 20 minutes.  My chops took about 18 this go around.

While they were cooking, I mixed up a citrus salsa for on top:
1 small can of crushed pineapple, drained
1 cup diced mango
1/4 red onion, diced

Saute together with salt, pepper, a smidge of oil, and some fresh chopped cilantro.

Once the chops came out, each one was topped with a generous heap of the warmed citrus salsa.  I served it up with some simple couscous, but next time, I think I might try these Caribbean baked beans :

http://www.food.com/recipe/caribbean-baked-beans-92462

Until next time…
Jenny

 

Leave a Reply