I love to use fruit in main dishes, because it is any easy way to make a dish more exciting and more kid friendly, since most kids love fruit! So when Week Two’s Food Blogger Challenge was to make a recipe using bananas I wanted to make for a main dish, not a dessert. I found a great recipe on chiquita.com for Chutney, which I modified to make this Banana-Pineapple Chutney to serve over pork chops.
It was very good, with just the right amount of spiciness. Due to some problems with the oven, the pork chops ended up being pretty dry. So having the Chutney to serve on them made a big difference, since they definitely needed some kind of sauce. My sister said the dish was “weird, but good,” and she took all the leftovers home with her!
- 1 t. olive oil
- 1 shallot, minced
- 1 Jalepeno pepper, seeded and minced
- 2 bananas, sliced
- 1 8oz can of pineapple chunks
- ¼ c. brown sugar
- ¼ t. cumin
- ¼ t. coriander
- ¼ t. tumermeric
- ¼ c. dried cranberries
- T olive oil
- boneless pork chops
- salt and pepper to taste
- Heat the oil over medium heat. Add the shallot and jalepeno pepper and cook for 5 minutes.
- Add all the rest of the ingredients except the cranberries. Bring to a boil, and then lower the heat and cook for about 30 minutes until most of the liquid has evaporated.
- Stir in the cranberries and let cool to room temperature, or refrigerate.
- To make the pork chops: Heat oil over medium-high heat in a skillet. Sprinkle the pork chops with salt and pepper.
- Cook the pork chops for three minutes, then turn and cook for 3 minutes on the other side.
- Then cover the skillet and cook for about 5 more minutes until they are cooked through.
Check out the linky below and see what other banana recipes bloggers came up with!