Pork Chops Plantains And Vinegar Peppers Recipe
Ingredients
| Oil | 2 Tablespoon | |
| 2 pork chops, 3/4- to 1-inch thick | ||
| 2 ripe plantains, peeled and sliced 1/2 inch thick | ||
| 2 vinegar peppers, halved | ||
Directions
Heat 1 tablespoon of oil in a large skillet.
Over medium heat, fry the pork chops 5 to 7 minutes per side, or until just cooked through but not dry.
Remove the chops from the pan and keep them warm.
If needed, add a second tablespoon of oil to the skillet.
Fry the plantains until the centers are soft, just as you would potatoes.
When the plantains are cooked, add the vinegar peppers long enough to warm them.
Combine with the chops and serve.
Over medium heat, fry the pork chops 5 to 7 minutes per side, or until just cooked through but not dry.
Remove the chops from the pan and keep them warm.
If needed, add a second tablespoon of oil to the skillet.
Fry the plantains until the centers are soft, just as you would potatoes.
When the plantains are cooked, add the vinegar peppers long enough to warm them.
Combine with the chops and serve.
Chef
