Simply Delicious Marinated Pork Chop Stir Fry

There's not too many fresh cuts of meat to choose from at IGA in Grenada.  I was a bit scared at first, not finding those that I'm used to cooking with, but after a little experimenting, the situation turned out to be fun.  The fun came out of the newness and excitement of a new cut of unexplored meat, learning with what is pairs well with, and discovering the secret to getting it tender.

So here's two fail proof ways to cooking pork loin center cut chops, as with any other tough cuts of meat:  Marinate or dredge them in flour and fry.  You can't go wrong.  My first time cooking them, I did neither and ended up with something close to rubber, almost losing my teeth. 

I marinated 1lb of meat and made them into multiple meals.  You can choose to cook them all at once if you'd like. Store them in the fridge for up to 3 days.

~3-4 servings; one day for marinating, 5-10min to cook
Ingredients:
1lb Pork Loin Center Cut Chops (IGA)
1/4 cup Lime Juice (from a Ripe lime, yellow in color-sweeter)
2 tbsp brown sugar
3 tbsp soy sauce
1 tbsp finely minced ginger or 1tsp grated ginger (save juice)
3 cloves garlic finely minced
salt, pepper, and cayenne pepper for dusting meat
1tsp- 1tbsp oil depending on how many veggies you add in.

Veggie Fix ins of your choice. I used:
2 stalks chives chopped
1 red bell pepper chopped
1 small carrot sliced
1 small onion

Directions: 
1.  Lightly dust meat with salt, pepper, and cayenne pepper on both sides. Pat down spices with hands or backside of a spoon into meat.
2. In a tupperware, add lime juice, brown sugar, soy sauce, ginger, and garlic.  Mix well.
3.  Add Chops.  Coat thoroughly using hands or spoon and later compress meat as much as you can into liquids.
4.  Store in fridge for a minimum of 4 hours or overnight (this is the most flavorful route).
5.  Before cooking, thaw out meat to room temp.  drain from juice (reserve for later). Slice into thin slices.
6.  heat a non stick pan high heat. add oil to coat pan. add meat in a single layer with gaps in between. This helps moisture escape, allowing for meat to brown.
7. don't stir until meat is 3/4 cooked. you will see the pink on the meat slowly turn an opaque color. stir fry for 1 more min. on high heat until juices have caramelized. Move to a bowl.
8. Without washing pan, add a drizzle of oil. stir fry veggies for desired consistency (I like mine crunchy so I only stir fry for 2 min on high heat).  Add in marinade and boil for three min. on high heat.
9.  Best served over white rice.
10. Enjoy!

A Side of Plantains

I amazed at how cheap plantains are here in Grenada.  They make the best dessert but also the best savory side dish since they have the right starch content, consistency, and sweetness (unlike a banana that's too mushy to cook with).  Here's an easy, quick, cheap, and delicious side that would go great with almost any entree (try pairing with bacon and chicken dishes, along with black beans). 


Ingredients:
1tbs oil
salt and pepper to taste
1/4 tsp cajun seasoning
2 small ripe plantains sliced (~1lb)
1 small onion cubed 1/2''
1/2 large red bell pepper cubed 1''
a big splash of lime juice
1/2 cup frozen okra for okra lovers (optional)

Directions
1. Heat non stick pan under medium high heat.  Add oil.
2. wait until oil is very hot. add onions and stir fry until translucent.
3.  add bell peppers. cook to desired consistency.
2. Add plantains and seasonings. toss to coat then lay in an even layer. cook until both sides of plantains have browned.  Turn off heat and add lime juice. Toss to coat and transfer to a bowl.

Veggie Sprout Burgers- A Vegetarian Treat

I didn't have ground beef this night and I'm glad I didn't.  This sprout burger had so many flavors and textures going on and the best part was, it was so easy to make.  Anything that fried eggs touch turns to gold, including this burger. For me, the golden goose doesn't exist... it's more like a golden chicken hahaha.

15-20min; 20 min
Ingredients:

Hamburger Buns or Kaiser Rolls (IGA)

1 egg for each burger

for bun spread: mix dijon mustard, lemon juice or rice vinegar, mayo, a pinch of sugar, a drizzle of honey, salt, and pepper.  adjust for taste and desired consistency

salt 

pepper

alfalfa sprouts (IGA, produce section)

sharp cheddar cheese slices

1 large ripe tomato sliced 

lettuce

1 avocado sliced

1 zucchini, 3 stalks chives (copped 1in), and/or ~5 mushrooms sliced

splash of hot sauce

splash of Worcestershire sauce  

pickle slices

Directions:

1. heat pan with 1 tbs oil over medium high heat. when very hot add chives (or your pick of veggies). salt and pepper. Stir Fry ~1min.  and add Worcestershire sauce, hot sauce, and cook for another min. on high heat. place to side.

3. fry eggs to liking in a nonstick pan (I did over-easy with crispy edges). salt and pepper to taste. 

Tip: if you want a crispy egg, wait until pan and oil  is very very hot before you toss the egg in. right immediately after you toss it in, shake the pan back and forth to prevent it from sticking to pan.

4. Assemble.  Before I assembled my burger, I took one bun, spread some sauce on the bun, cheese on top of the sauce, and toasted it with cheese. 

ENJOY!