Banana Mango Choco Pork Chops

An adventure in bone-in pork chop recipes!

So what the heck is plantain anyway? The plantain is a starchy, low-sugar cousin of the banana. It is inedible raw and must be cooked before consuming. Plantains are used in savory dishes in a similar manner as the potato might be, and is quite popular in the Caribbean and West African countries. Usually they are served baked or fried. It is not uncommon for people confuse bananas with plantains. Although they are similar in appearance to green bananas, plantains are essentially quite different. They are hard to the touch, not sweet, and function as a vegetable in many Latin American and African recipes. Plantains are located in the produce area of the supermarket; ripe plantains are often black in color. Plantains are larger and have thicker skins than bananas, and also prone to coarse areas and natural brown spots. This vegetable-banana’s taste varies during each stage of development. The inside of the fruit is beige, yellowish or slightly pink. When the peel is yellowish-green, the plantain’s flavor is nondescript \, and its texture is rather tough. As its peel evolves to brown or black, it takes on a sweeter flavor and has more of a banana fragrance, but maintains its solid contour when cooked.  

4 bone-in pork chops, 1 ½” thickbanana mango pork chops

2 Yellow/Blackish Plantains

Cooking spray

The Dry Rub:
1 TBSP light brown sugar
2 tsp onion powder
1 ½ tsp cocoa
1 tsp garlic powder
¼ tsp ground ancho pepper
⅛ tsp ground paprika
pinch of ground cinnamon
pinch of  ground allspice

Mango Salsa:

1 large peeled, pitted, a cubed mango
The juice of a fresh lime
1 TBSP minced red onion
1 ½ tsp chopped fresh cilantro
¼  tsp salt


Pork Chops: 

Combine the dry rub ingredients in a bowl and work into both sides of the pork chops. Allow to rest overnight, or at least 30 minutes.

Coat a non-stick pan with cooking spray. Heat over a medium flame. Arrange pork chops in the pan and cover. Cook for 7 minutes on each side.

Combine Mango Salsa ingredients in a bowl.

Coat a non-stick pan with cooking spray. Heat over a medium flame.
Remove peels from plantains by slicing off the tips and making a slit lengthwise.
Slice plantains ½” thick on the diagonal. Arrange the slices in the hot pan so that they are not touching. Cook for 2 minutes on each side, or until golden.