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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Brown pork chops in hot oil in large skillet.
  2. Season with salt and pepper. Remove; keep warm.
  3. Add curry powder and bananas to skillet; stir to coat over low heat. Remove bananas.
  4. Add garlic, onion and 1½ teaspoons salt to skillet; cook until tender.
  5. Stir in tomato juice and enough water to make 2⅓ cups liquid.
  6. Add rice, cloves and pepper sauce. Top with chops.
  7. Bring to a boil; reduce heat, cover, and simmer 20 minutes or until rice is tender and liquid is absorbed.
  8. Remove chops; discard cloves.
  9. Stir in tomatoes and place bananas on top of rice mixture and heat through.
  10. Serve chops with rice and bananas.
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