Sunday, February 1, 2015

Banana Curry Pork with Grilled Pear and Brie


8 bonesless, pork chops, (approx. 1 inch thick), seasoned with salt and pepper
3 TBS olive oil
1/2 cup onions, chopped
2 cloves garlic, chopped
1 small habanero pepper, chopped
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cinnamon
3/4 tsp corriander
4 TBS butter
1 small very ripe banana
1 tsp flour
1 cup coconut milk
1 TBS lemon juice
1/2 tsp salt
1/2 tsp course black pepper
15 oz can pear halves, juice reserved (yields approx 1 cup juice)
1/2 cup cream brie, warm
cilantro sprigs, for garnish


1.  Grill chops approx. 7-8 mins on each side.  Cover, put aside.
2.  Drain pears and reserve juice.  Grill pears to achieve grill marks (approx 5 mins).  Cover, put aside.
3.  In large skillet over med/high heat add oil.  Heat for 2 mins.
4.  Add onions, garlic and habanero pepper.  Stir and sautee for approx. 4-5 mins.
5.  Add cumin, tumeric, cinnamon, corriander and butter.  Stir.  When butter melts stir again.
6.  Add flour and stir.  Let sit for few mins. 
7.  Add coconut milk, lemon juice and 1 cup pear juice.  Season with salt and pepper.  Simmer for approx. 5-7 mins.
8.  Add sauce to blender to puree.
9.  To Plate:  Add sauce to dish.  Top with pork chop then grilled pear.  Drizzle with warm brie cheese.  Add cilantro sprigs for garnish.

Note:  Brie cheese can be warmed in microwave for just a few minutes.  Stir, then drizzle.

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