Pork & Plantains

Pork & Plantains

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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.

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