Banana Chip Crusted Jerk Pork Chops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 907
- Total Fat
- 55
- Saturated Fat
- 19
- Carbohydrates
- 61
- Dietary Fiber
- 12
- Sugar
- 16
- Protein
- 45
- Cholesterol
- 117
- Sodium
- 1090
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
Ingredients
1 bunch scallions
7 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
One 14-ounce can black beans
1 1/2 cups banana chips
1/2 cup panko
3 teaspoons dry jerk seasoning
Four 8-ounce bone-in pork chops
Cooked white rice, for serving
Directions
- Chop the scallions, keeping the whites and greens separate.
- Heat 1 tablespoon of the oil in a medium saucepan over medium heat until hot. Stir in the scallion whites and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until the scallions are golden, about 2 minutes. Stir in the beans along with any liquid in the can, bring to a simmer and then remove from the heat. Adjust seasoning if needed.
- Pulse the banana chips in a blender until finely ground. Stir the banana crumbs together with the panko and jerk seasoning. Sprinkle each pork chop with a generous pinch of salt and pepper, and then dredge them in the banana crumb coating, pressing so the crumbs adhere.
- Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat until hot. Then add the pork chops in batches and cook, turning once, until golden and just pink in the center, about 8 minutes total. Wipe out the skillet and cook the remaining pork chops with the remaining 3 tablespoons oil in the same manner. Let the pork stand 5 minutes.
- Serve the pork with the rice and beans, sprinkled with the reserved scallion greens.