Plantain Mash:
1 pound green plantains, peeled and cut into chunks
1/2 to 1 cup chicken stock
1 clove garlic
2 tablespoon lime juice
1 teaspoon salt
Ground black pepper to taste
Pork Chops:
3 tablespoons butter, divided
1/3 cup diced ripe plantain
1/3 cup diced red bell pepper
1/4 cup diced onion
2 tablespoons brown sugar
1/2 teaspoon curry powder
2 tablespoons cornstarch
1 cup chicken broth
1 tablespoon lime juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless pork chops


1. Prepare Plaintain Mash: In a large saucepan, place plantains; add water to cover. Bring to a boil, simmer about 30 minutes or until very soft. Drain and place cooked plantains in food processor fitted with a metal blade; add 1/2 cup of chicken stock, the garlic, lime juice and salt and pepper. Puree quickly as not to overwork the plantains, adding more stock if the mixture is dry. Keep warm.
2. Prepare Pork Chops: In a large skillet over medium heat, melt 1 tablespoon butter. Cook plantain, bell pepper and onion until softened, about 5 to 6 minutes; add brown sugar and curry powder, stirring constantly. In a small bowl, whisk together cornstarch and chicken broth. Add this cornstarch mixture to pan and simmer to blend flavors, about 5 minutes.
3. Meanwhile, in a large skillet over medium heat, add lime juice, Worcestershire sauce, salt, pepper and remaining butter. When ingredients in skillet are hot, add pork chops. Cook chops about 4 minutes on each side or until chops are cooked through; add sauce. Simmer until heated thoroughly and serve over plantain mash.

If you don't want to make the plantain mash, the pork can be served over rice or mashed potatoes.

Pork Chops with Plantain Mash
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