By: Kedra Holmes
The Bahamian Cook Nook
2 Slices Bone In Pork Chops
Season-Salt
1 tbsp. Garlic Powder
1/2 Habanero Pepper
1 Whole Lime
1/2 Stick Of Butter
1/3 Cup Vegetable Oil
Place pork chops in a large bowl; add limes, garlic powder, season-salt and pepper. Cover bowl and allow meat to rest in the refrigerator for at least two hours.
Add oil to a large cast-iron pan…allow to heat on high; carefully placing meat away from you. Cook for six minutes on each side (or until golden brown). Remove from pan and drain on paper towels.
ROSEMARY MASHED POTATOES
4 Large Potatoes (washed, peeled & cubed)
1 tbsp. Rosemary
1 1/2 Cup Evaporated Milk
1/3 Cup Unsalted Butter
Salt & Pepper to taste.
In a medium saucepan; add potatoes, salt to taste and enough water to slightly cover potatoes. Boil unil potatoes are soft to the touch(using a fork). Remove from heat and drain.
Add evaporated milk, rosemary, pepper and butter to saucepan over low heat. Bring to a boil. Add potatoes, mash and enjoy!
GLAZE
1/3 Cup Honey
1/4 Cup Brown Sugar
1/3 Cup Soy Sauce
6 Garlic Cloves
3 tbsp. Cornstarch
1 1/2 Cup Water
1/2 tsp. Apple Cider Vinegar
In a small saucepan, add garlic, brown sugar, soy sauce, honey and half cup of water. Stir occasionally and bring to a boil. On low heat add in vinegar and stir. In a small bowl add a half cup of water and slowly stir in cornstarch. Stir until dissolved. Slowly add cornstarch mixture to pan and whisk gently. Add remaining water and whisk until mixture thickens. Remove pan from heat.
Place chops in a skillet over low heat and cover with Honey-Garlic sauce. Allow to heat for two to three minutes…serve hot.
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