Pork & Plantains

Ingredients

Makes: 4 servings

• 4 yellow (ripe) plantains, peeled and cut into 1-inch-thick slices

• 6 tablespoons butter, cut into small pieces

• 2 tablespoons light brown sugar

• 1 teaspoon ground cinnamon

• 2 tablespoons frozen orange juice concentrate

• 1⁄2 cup cream sherry

• 1 tablespoon salt-free citrus herb seasoning

• 1 teaspoon garlic salt

• 1 teaspoon salt-free lemon pepper

• 4 thick-cut boneless pork loin chops, trimmed of external fat

• Freshly cooked rice garnished with slivered almonds (optional)

Directions

In a 4- or 5-quart slow cooker, combine plantains, butter, brown sugar, cinnamon, orange juice concentrate, and sherry. Toss to coat plantains.

In a small bowl, combine citrus herb seasoning, garlic salt, and lemon pepper. Season pork chops with mixture. Place chops on top of plantains.

Cover and cook on LOW for 5 to 6 hours.

Transfer pork to a serving platter. Add the plantains to platter. Strain cooking juices and serve as sauce on the side. If desired, serve pork and sauce over rice with almonds.