Caribbean-Style All-Natural Pork Cutlets with Sweet Potato Puree
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 32 G., saturated fats 19 G., proteins 41 G., carbohydrates 42 G., fiber 6 G., cholesterol 117 mg, sodium 564 mg, sugar 19 G.
Calories 620, total fat 32 G., saturated fats 19 G., proteins 41 G., carbohydrates 42 G., fiber 6 G., cholesterol 117 mg, sodium 564 mg, sugar 19 G.
Natural bone-in pork loin patties are rubbed with allspice, pan-fried, and served with a spicy onion-beer sauce and a fragrant purée of sweet potatoes and green peas in coconut milk. The highlight of this dish is the contrast between the sweet purée and coconut milk, which is typical of Caribbean cuisine, and the spicy, tangy sauce. Serve the pork with the purée and a drizzle of fiery habanero pepper sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural bone-in pork chops (2 cm thick; about 1 kg total)
- 3 sweet potatoes (about 700 g), peeled and cut into pieces
- 1 cup frozen green peas, thawed
- 1 teaspoon ground allspice
- 2 tbsp. l. coconut oil
- 1 large onion, sliced into thick rings
- 1 teaspoon chopped fresh thyme
- 1 cup non-alcoholic ginger beer
- 1 cup lightly salted chicken broth
- 1-2 tsp habanero hot sauce + extra for serving
- 3/4 cup canned coconut milk
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Recipes with similar ingredients: pork loin, pork, sweet potato, Habañero pepper, coconut milk, ginger beer, peas, allspice, thyme
Cooking the dish according to the recipe:
- Place the sweet potato in a large saucepan, cover with water, and add a large pinch of salt. Bring to a boil and simmer for 8-10 minutes, until softened. Add the green peas and cook until both the sweet potato and peas are tender, about 6 minutes more.
- Meanwhile, season the pork chops with allspice and a pinch of salt and black pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook for 3-4 minutes per side until golden brown; transfer to a plate. Add the onion to the skillet and cook, stirring occasionally, until golden brown, about 3 minutes. Stir in the thyme, then pour in the ginger beer and chicken broth and bring to a simmer. Cook until the sauce has reduced by half, about 4 minutes. Stir in the hot sauce.
- Drain the sweet potato and green peas and return them to the pan. Add the coconut milk and mash until smooth; season with 0.5 teaspoon of salt and a pinch of freshly ground black pepper.
- Return the pork to the pan, turning to coat with the sauce. Divide among plates. Serve with sweet potatoes and hot sauce.
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