Description Edit

Ingredients Edit

  • 4 large Pork chops
  • 1 teaspoon seasoning salt
  • 2 Tablespoons oil
  • 1/4 cup of E. Waldo Ward Santa Rosa plum Preserves
  • 2 Tablespoons chopped E. Waldo Ward mango Chutney
  • 1 Tablespoon rum
  • 1 lime, thinly sliced
  • 4 large bananas
  • shredded lettuce

Directions Edit

1. Sprinkle Pork chops with seasoning salt and brown chops in oil in a large skillet. Cover and simmer the chops until meat is tender, about 30 minutes. Remove chops from the skillet and pour off fat.

2. Stir jam into the skillet until it is melted. Add chutney, rum and lime slices. Cook 1 minute over medium heat.

3. Add Pork chops and cook about 2 minutes, turning to glaze evenly. Remove from pan.

4. Peel bananas and cut into large chunks. Add banana chunks to skillet and stir until well coated with jam mixture.

5. Serve chops on a bed of shredded lettuce surrounded by bananas and lime slices.

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