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Caramelized Pork Chops in Pineapple-Mustard Sauce Everyone in Panama has their favorite way to prepare pork chops. This recipe is probably one of the first I ever cooked, when I was 12 years old. I didn’t have much cooking experience, but by that time I was already making my way in the kitchen and pork chops (smoked or non-smoked) were one of my go-to dishes, served with crispy white rice, pork and beans (yes, from the can), and fried sweet plantains. Whether you serve this with rice, salad, or potatoes, remember the leftovers are a blessing, as this pork makes amazing sandwiches. ¡A comer! 3 1⁄2 tbsp canola oil 2 pork chops (3⁄4-inch thick) 1⁄2 cup fresh pineapple juice 1 tbsp Dijon mustard 1 cup fresh pineapple chunks 1 garlic clove, minced Heat 1⁄2 tbsp of the canola oil in a large frying pan over medium heat. Add pineapple and sauté until golden on all sides. Reserve on a separate plate. In the same pan, add the remaining canola oil, increase the heat to high temperature, and sear the pork chops until browned, 3–4 minutes per side. Remove the pork chops from the pan and reduce the heat to medium-low. Sauté the garlic and then add mustard, pineapple juice and the sautéed pineapple chunks. Cook 3–4 minutes, until the liquid reduces by half. Return pork chops to the pan (including the drippings) and baste the chops with the sauce. Taste the sauce and adjust seasoning to your taste. Cook for 2 minutes and serve immediately. Makes 2 servings.

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Profile for DomiCile Magazine

DomiCile Winter 2013/2014  

The Winter 2013/2014 Issue is the premiere issue of DomiCile Magazine. It highlights the Hampden neighborhood in Baltimore, Maryland and sho...

DomiCile Winter 2013/2014  

The Winter 2013/2014 Issue is the premiere issue of DomiCile Magazine. It highlights the Hampden neighborhood in Baltimore, Maryland and sho...

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