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Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 8
Country: Jamaica
INGREDIENTS:
- 3 Tbsps. soft margarine
- 8 medium pork chops (lean)
- 12 small irish potatoes, coarsely chopped
- 6 small onions, sliced
- 1 1/2 tsps. salt
- 1 tsp. black pepper
- 1/2 cup water
- 1/4 cup molasses
- 1/2 cup ripe olives, sliced
- 1/4 cup raisins
- 2 Tbsps. white cane vinegar
- 1 Tbsp. capers
METHOD / DIRECTIONS:
- Heat margarine in a heavy bottom frying pan. Brown chops on both sides.
- Add potatoes and onions to chops, sprinkle with salt and black pepper.
- Combine water, molasses, olives, raisins, vinegar and capers. Mix well.
- Pour over chops. Cook over low heat until meat is tender.
SERVING SUGGESTIONS: Garnish with thick slices of peeled, ripe bananas, Grace pineapple slices or orange segments.
RECIPE NOTES:
A favourite Caribbean dinner.
Variations: Turkey neck or oxtail can be substituted for pork chops.
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