You are here:

Pork chops with caramelised bananas and honey

Clodagh McKenna from Market Kitchen
Clodagh Mckenna makes a daring combination of pork and potatoes with stick-sweet glazed bananas

Pork chops with caramelised bananas and honey

Method

watch video

1. Mix the 1 tablespoon of the honey with the soy sauce and mustard to make a marinade for the pork. Add a little olive to give a looser consistency and season with salt and pepper. Rub into the pork chops and set aside while you cook the potatoes.

2. Parboil the new potatoes, until just tender. Drain and chop in half.

3. Heat a dry frying pan and add the pork chops. Cooks over a low heat for 4-5 minutes on each side, until the outside is getting crisp and the pork is cooked through. Bastes with any excess marinade as they cook. Towards the end of cooking, add the potato halves to the pan and cook until crisp on the outside.

4. Meanwhile, put the bananas in a small frying pan with the remaining honey and a knob of butter. Fry for 1-2 minutes until the bananas caramelise.

5. Remove the pork and the potatoes from the pan. Add a little butter and scrape up any bits stuck to the bottom of the pan to make a sauce.

6. Serve the pork and potatoes with the caramelised bananas and the pan juices spooned over the top.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 10 min
Cook: 20 min

Ingredients
2 tbsp Honey
1 tbsp Soy sauce
1 tsp Dijon mustard
Olive oil
2 pork chops
2 knobs Butter
5 new potatoes
2 Bananas, sliced on an angle 1½ cm thick