Plantain Crusted Pork Chops with Yellow Rice and Avocado Orange Salsa
Published on March 8, 2016 | In 2014, Away From Home Cooking Contest | By Extended Stay America |0 Comments
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- One 10 ounce package yellow rice mix
- 1 jalapeno, seeded and minced
- 1 cup diced fresh orange
- 1 diced ripe avocado
- 1 tablespoon lime juice
- 1 teaspoon adobo seasoning blend
- 1 cups plantain chips
- 4 boneless pork chops
- 2 tablespoons orange marmalade cup chopped cilantro
- In a large covered sauté pan prepare the yellow rice mix as directed on the package.
- In a medium mixing bowl stir together the minced jalapeno, diced orange, avocado, lime juice and 1 teaspoon of the adobo seasoning. Stir gently to combine and place in the fridge to chill.
- Place the plantain chips in a large food storage bag and crush them using a rolling pin or the back of a small skillet. Pour the crumbs on a large plate and season them with 1 teaspoon of the adobo seasoning.
- Sprinkle the remaining adobo seasoning evenly over both sides of the pork chops.
- Brush the marmalade evenly over both sides of the pork chops and then coats each one in the plantain chip crumbs.
- Heat 3 Tablespoons of oil in a large skillet over medium high heat.
- Once the oil is hot add the pork chops and cook them for about 5-8 minutes per side or until the crust is a golden brown and the juices from the pork run clear.
- To serve, place a serving of rice on each plate, top with a pork chop and top each pork chop evenly with avocado orange salsa.
- Sprinkle cilantro over each plate and serve immediately.
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