Pork & Plantains
Makes: 4 servings
4 yellow (ripe) plantains, peeled and cut into 1-inch-thick slices
6 tablespoons butter, cut into small pieces
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
2 tablespoons frozen orange juice concentrate
1⁄2 cup cream sherry
1 tablespoon salt-free citrus herb seasoning
1 teaspoon garlic salt
1 teaspoon salt-free lemon pepper
4 thick-cut boneless pork loin chops, trimmed of external fat
Freshly cooked rice garnished with slivered almonds (optional)
In a 4- or 5-quart slow cooker, combine plantains, butter, brown sugar, cinnamon, orange juice concentrate, and sherry. Toss to coat plantains.
In a small bowl, combine citrus herb seasoning, garlic salt, and lemon pepper. Season pork chops with mixture. Place chops on top of plantains.
Cover and cook on LOW for 5 to 6 hours.
Transfer pork to a serving platter. Add the plantains to platter. Strain cooking juices and serve as sauce on the side. If desired, serve pork and sauce over rice with almonds.