Tropical Pork Chops

Pork is not a huge staple in our house. However, I am a sucker for stuff on sale and when I saw pork chops marked down to a couple of dollars I just couldn't reason myself on why not to get them. So when the time came to make something with the chops I started rummaging through my cookbooks for a fun new recipe to try. I think that it is safe to say that I hit the mark with this one.


A few years ago my aunt bought me The Red Hat Society Cookbook as a Christmas present. There are not a lot of people out there that don't know how much I love food. So when in doubt cookbooks or kitchen gadgets are always a sure win with me. I am ashamed to say that I finally made a recipe from the book after years of owning it. It usually turns out that I am missing ingredients needed for a recipe so I just make something else. However, I had everything on hand for this recipe and decided "Why not?!" I will admit that this recipe is a little bonkers but the taste is plate lickin' good!

When I first mentioned this recipe to the Mr. he swore up and down that I would not like it. He pretty much dared me to make it just so that he could prove himself right. So of course I stepped up to the challenge and made this recipe, totally unsure of how it was going to turn out. I will admit that the bananas confused me when I read the recipe but I figured that it was half the fun.


I cannot express how delicious these pork chops were. They were juicy and sweet and the added bonus of the banana on top really took my taste buds on a ride. I will never again underestimate the yellow fruit again. It is not only good for breakfast and dessert but apparently they are fantastic on pork chops! In case you are wondering on the jam that I used, I used a fig jam but was torn between that and an apricot pineapple jam. I wouldn't use grape or strawberry jam but raspberry and blackberry would work wonders in this recipe. Next time I make it I will try it with boysenberry jam, yup... there is going to be a next time.

• 1 firm banana
• 2 tsp. vegetable oil
• 2 lean pork chops 1/2" thick
• 1 garlic clove, minced
• 1/4 tsp. ground ginger
• 2 Tbsp. fruit jam or honey
• 2 tsp. mustard
• 1/2 c. water

1. Cut the banana in half crosswise and then lengthwise into four pieces. Heat 1 tsp. of oil in a skillet over medium heat. Saute the banana in the oil until browned, adding more oil if needed. Transfer bananas to warm plate.
2. Rub the pork chops with the garlic and ginger. Add the remaining 1 tsp of oil to the skillet. Brown the chops on both sides and transfer to a warm plate.
3. Melt the jam in the skillet, add the mustard and water. Stir to blend. Return the chops to the skillet; spoon the sauce over them. Cover and simmer for 8-10 minutes or until thoroughly cooked. Transfer the chops to dinner plates and top with bananas and the remaining sauce from the skillet.

* I know that I have not been around lately. Allergies, a cold and work have kept me more than busy. Work was chaotic last week with the whole government shutdown issue since National Parks would have been on the list for closing as well. I am hoping that this week goes more smoothly and that I will have more time to catch up with all of my blogging friends.

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