Monday, May 11, 2009

Caribbean Pork and Plantain Chips

This meal was such a hit with my boyfriend, Stephen, he was still talking about it the next day. He even told his mom about it and showed her the picture on my camera. The plantain chips were inspired by my favorite restaurant, Cuba Libre. I sliced them lengthwise with a mandalin and fried them. I made a honey mustard sauce to go with them, and they disappeared quickly.

Caribbean Pork
Thin cut pork chops
Caribbean Jerk seasoning
Pineapple juice, from canned pineapple chunks
1 T. red pepper jelly

Season pork with jerk seasoning. Mix together pineapple juice and red pepper jelly(you may have to put in microwave briefly to soften jelly). Marinade pork chops with mixture for at least 30 minutes in the refrigerator. Saute in skillet 4-5 minutes per side.

Pineapple Salsa
Canned pineapple chunks, diced
Tomato, diced
Red onion, diced
Jalapeno, finely minced
Salt and Pepper
Cilantro, chopped

Mix well and let flavors come together for at least 30 minutes in fridge.


  1. Leah- So it came to my attention that I never thanked you for those amazing brownies! I could have sworn I sent you a text message, but among the finals work, i guess I didn't!! BUT, THANK YOU THANK YOU THANK YOU!! They were delicous... they didn't last long, but man I had to have my milk sitting right by me to cut some of the chocolate!! Mmmm Just the way I like it! Thanks again! Everyone loved them, and I ended up hiding them under my bed so I could have more than one! You're an amazing cook! Will you cater my wedding?

  2. Haha. I'm glad you liked them. Yes, of course I will...