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Ready in 30 minutes

Pineapple-Glazed Pork Chops with Golden Fried Tostones

Sweet Potato Mash & Green Pepper

Cooking time

30 minutes

Servings

2/4

Calories

700 /serving

Nibbling on freshly fried tostones is one of life’s little pleasures, particularly in Latin America and the Caribbean, where the treat originates. The ingredient at the heart of this addictive side is the green plantain, somewhere between a big fat banana and a starchy potato. Sliced, spiced, flattened and twice fried, they’re the pal of choice for these salty-sweet pork chops glazed in pineapple juice and soy sauce, along with sautéed green pepper. Serve with sweet potato mash to hit the sweet spot.

We will send you:

  • 300g Pork chops
  • 450g Sweet potatoes
  • 1 Bunch of chives (or garlic chives)
  • 1 Shallot (or onion)
  • 1 Green plantain
  • 1 Green pepper
  • 15ml Soy sauce (low sodium)
  • 60ml Pineapple juice
  • 3g Cornstarch
  • 9g Berbere Bounty spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan)

Contains: Milk, Soy, Wheat

You will need:

Medium pot
2 Large pans
Strainer
Whisk
Peeler
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
8 g
Sodium
550 mg
Total Carb
88 g
Sugars
30 g
Protein
41 g
Fibre
11 g
Preparation
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Make the mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the sweet potatoes. Boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
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Mise en place
Meanwhile, using a knife, peel the plantain; cut crosswise into ½ inch rounds. Core the green pepper; cut crosswise into ¼ inch rounds. Peel and thinly slice the shallot. Thinly slice the chives.
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Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork* dry with paper towel; season with ⅔ of the spices and S&P. Cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Make the tostones
Meanwhile, in a second large pan, heat a thin layer of oil on medium-high. Cook the plantain, 1 to 2 min. per side, until golden. Transfer to a cutting board and flatten the plantain. In the same pan, heat a drizzle of oil on medium-high. Return the plantain and cook, 1 to 2 min. per side, until golden brown. Transfer to a paper towel-lined plate; season with the remaining spices and salt.
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Sauté the green pepper & make the glaze
In a small bowl, whisk the cornstarch, pineapple juice and soy sauce. In the reserved pan, heat a drizzle of oil on medium-high. Sauté the shallot and green pepper, 2 to 3 min., until fragrant. Add the pineapple mixture and cook, stirring frequently, 30 sec. to 1 min., until thickened. Return the pork and cook, flipping once or twice, 1 to 2 min., until warmed through and glazed.
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Plate your dish
Divide the mash and tostones between your plates. Top the mash with the pork (slice beforehand if desired) and spoon the green pepper and glaze over. Garnish with the chives. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.