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5 from 2 votes

Spicy Caribbean Pork Chops w/ Rice & Peas

Servings: 4
Calories: 750kcal

Ingredients

  • 1 8-oz. package yellow rice
  • 2 1/2 cups water
  • 4 pork chops
  • 2 tbsp garlic powder
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tbsp black pepper
  • 1 tbsp salt
  • 1 1/4 cups frozen peas
  • 2 tbsp olive oil
  • 1 1/4 cups onions chopped
  • 1 cup fresh cilantro leaves
  • 2 firm ripe bananas (peeled & thinly sliced)
  • 2 4.5 oz cans chopped green chiles
  • 1 7 oz jar roasted red bell peppers (drained & chopped)
  • 1/2 tsp curry powder
  • 1/2 tsp pumpkin pie spice
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp orange zest
  • 1/3 cup orange juice

Instructions

  • Preheat the oven to 425F. Cook the yellow rice according to the package directions.
  • Coat the pork chops with garlic powder, cayenne pepper, paprika, salt and pepper. Place on a baking sheet and bake until cooked through (about 15-20 minutes).
  • Heat the peas in the microwave until warm (about 1 minute) and stir into the rice. Set aside and keep warm.
  • Heat the olive oil in a large skillet, add the onions and cilantro and sauté until they begin to soften (about 3 minutes).
  • Add all of the remaining ingredients, bring to a boil, then turn to low and let simmer until thickened (about 5 minutes), stirring periodically.
  • To serve, place rice and peas on plate, cover with a pork chop and top with the banana mixture. Serve with avocado slices if desired.