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Blackbeard’s Pork Chops

Mike Amason

  • 2 tbsp vegetable oil
  • 8 ½ inch thick pork chops
  • 3 cloves garlic, crushed and chopped finely
  • 1 (15 ounce) can sliced pineapple packed in juice
  • 1 large banana, sliced
  • ½ cup raisins
  • 6 oz can tomato paste
  • ¼ cup red wine
  • 1 tbsp arrowroot or cornstarch
  • ½ tsp cayenne pepper
  • ½  tsp black pepper
  • 1/2 teaspoon ground ginger
  • ¼ tsp ground cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp ground cumin
  • salt and pepper

1.      Heat 1 tbsp  oil in a large skillet over medium-high heat. Salt and pepper the pork chops lightly and fry on each side until browned, about 3 minutes per side. Remove and drain.

2.      Drain pineapple slices and reserve juice.  Heat 1 tbsp oil in a covered skillet (stovetop) or a covered baking dish (oven) and add chopped garlic with 2 tbsp pineapple juice.  Let cook 5 minutes until garlic is soft.

3.    Into a bowl pour pineapple juice, red wine, and tomato paste.  Stir cornstarch, pepper, cayenne, ginger, cinnamon, cumin, and allspice into liquid. Place a layer of pork chops into pan or dish with a slice of pineapple on each.  Add half the  banana slices and raisins, pour ½ the liquid from the bowl over them sprinkle lightly with black pepper.  Create a second layer covered with the rest of the fruit and liquid.  Cover and cook on medium heat (stovetop) or bake at 325 degrees (oven) for 45 minutes until chops are fork tender.  Serve over rice.

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