Monday, January 24, 2011

Caribbean Pork with Lime Coconut Rice and Mango Salsa

You will need:

  • can of pineapple tidbits

  • 1 lime

  • 4 boneless pork chops

  • 1 cup white wine

  • 1/4 c fresh chopped cilantro

  • 1 yellow or red sweet pepper

  • 1/4 c strips red onion

Marinate boneless pork chops in pineapple juice, lime juice, white wine, fresh cilantro, salt and pepper. Marinate for at least 2 hours in fridge. When ready to cook, add 1 TB Extra Virgin Olive oil to frying pan. Add pork chops. Brown lightly both sides. Add liquid from marinade to pan. Add strips of yellow or red sweet pepper and red onions. Cook on med/low with cover on. When veggies are soft, add pineapple chunks to pan. Cover and heat.
Meanwhile, cook your rice: Coconut Lime Rice from Southern Living Magazine.

TIP: toast coconut and add to top of rice when serving. Gives it an extra YUM factor =)

Mango Salsa:
Peel and chop mango. Add diced red onion, chopped cilantro, diced jalepeno pepper (no seeds), chop red or yellow sweet pepper. Squeeze fresh lime juice over top and stir.

Wontons: Tropical Wontons from The Pampered Chef

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