Pork Chops à la Haitienne
6 pork chops (Medium thick)
1 Teaspoon of freshly ground black peper, or to taste
2 teaspoons of salt or (salt to taste)
2/3 cup of vegetable oil
2 teaspoons of garlic powder
Clean the pork chops with limes and rinse with cold water thoroughly. Pat the meat dry using paper towel then spread a small amount of vegetable oil over them. Sprinkle black pepper, salt, and garlic powder on both sides. Heat a frying pan with the remainder of vegetable oil. Place the pork chops into the heated pan and sear until golden brown on both side. Lower the heat, cover the pan and allow the pork chop to cook for 10-15 minutes. Add a tablespoon of water and turn the meat every 3-4 minutes. Remove from heat and set the pork chops aside on a large plate.
2 onions sliced
2 shallots minced
3-4 garlic cloves minced
2 tablespoon of tomato paste
black pepper to taste
½ teaspoon salt, or to taste
3 tablespoon of pikliz (liquid only)
½ green scotch bonnet pepper
1 ½ cup of water
Heat oil in a saucepan, add onion, garlic, and shallots stir and cook for 2 to 3 minutes. Add tomato paste, salt, black peper, pikliz, and juice of the ½ lime. Cook and stir for another 3 minutes add 1 ½ cup of water and scotch bonnet pepper, cloves and bring to a boil for 10 minutes.
Then pour sauce on to top of the pork chops.
Serve and with your favorite carbohydrate, and or salad.
Courtesy of Kreyol Kitchen
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