The Kitchen Play National Pork Board Challenge
One of my favorite dishes as a child was shake and bake pork chops. It turns out I’m not alone. According to 1000 Americans recently surveyed by The National Pork Board, more and more people are turning to retro dishes as a way of honoring nostalgic memories and returning to a simpler time.
That’s why – after salivating over the fabulous holiday menu that Kitchen Play and The National Pork Board presented to food bloggers for their December challenge – Julie’s Shake and Coconut Bake Pork Chops with Rice inspired me to create a tropical twist on this American classic!
Coconut Macadamia Crusted Pork Chops
Coconut Macadamia Crusted Pork Chops is a succulent stuffed pork chop that is coated in an incredible coconut and macadamia nut crust and filled with prosciutto, plantain and mozarella! It tastes scrumptious and tender on its own, and is absolutely divine when topped with a palate-pleasing Pineapple Rum Sauce!
4 Thick (1 Inch Minimum) Bone-In Center Cut Pork Chops
1 13 ½ Ounce Can of Coconut Milk
½ Cup Soy Sauce
½ Cup Bread Crumbs
2 Cups Shredded Coconut
1 Cup Chopped Macadamia Nuts (2 ¼ Ounces – 2 Packages)
2 Tablespoons Honey
1 Teaspoon Paprika
1 Teaspoon Powdered Ginger
1 Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ Teaspoon Salt
¼ Teaspoon Pepper
8 Tablespoons Coconut Oil
1 Tablespoon Butter, Melted
1 Plantain, Cut Into Four 2 x 4 Inch Slices, ¼ Inch Thick
1 Teaspoon Brown Sugar
8 Slices Mozzarella Cheese
4 Long Slices Prosciutto
1. In a bowl, mix together the coconut milk, soy sauce, and honey. Set aside.
2. In a small casserole dish, mix together the bread crumbs, shredded coconut, macadamia nuts, paprika, ginger, garlic powder, onion powder, salt, and pepper.
Steps 1 & 2 – Coconut Milk Mixture & Bread Crumb Mixture
3. Rinse the pork chops and pat them dry. With a boning knife, slice through each pork chop to the bone, creating a large pocket in the pork chop.
Step 3 – Create A Pocket In The Pork Chop
4. Melt the butter in a small to medium frying pan.
5. Place 4 plantain slices in the frying pan and coat with butter.
6. Sprinkle with brown sugar.
7. Cook evenly on both sides until the plantains begin to brown and the sugar begins to caramelize. Set aside to cool.
Step 7 – Caramelized Plantains
8. Take 1 slice of mozzarella and fold it in half.
9. Place 1 slice of plantain on top of the mozzarella.
10. Fold another slice of mozzarella in half and place it on top of the plantain, creating a little sandwich.
11. Wrap the sandwich with a slice of the prosciutto.
12. Complete Steps 8 thru 11 for the remaining slices of plantain.
13. Place 1 prosciutto-wrapped sandwich within the pocket of each pork chop.
Step 13 – Stuff The Pork Chop
14. Dip each pork chop in the coconut milk mixture first coating completely, and then press each pork chop into the bread crumb mixture, covering it completely. Set aside.
Step 14 – Coat The Pork Chops (Dip Or Shake – The Choice Is Yours!)
15. Heat up 2 tablespoons of coconut oil on medium high heat in a frying pan. Add 1 pork chop to the hot oil and let it sear for a minute or two on each side until golden brown. Add another two tablespoons of oil as needed between pork chops. Set the chop in a baking dish when done and repeat the process for the remaining chops. Cover the baking dish with foil to seal in moisture.
Step 15 – Sear The Pork Chops
16. Place the chops into a 350 degree oven for 25-30 minutes or until the internal temperature of the chops reaches 145 degrees (this is the new, USDA-approved temperature for pork!)
Step 16 – Bake The Pork Chops
17. The baked pork chops are delicious paired with Risotto. For an extra special treat, top with Pineapple Rum Sauce (see the instructions below).
Step 17 – Serve The Sauce Within An Onion Garnish
Pineapple Rum Sauce
4-6 Tablespoons Unsalted Butter
1 ½ Cups Pineapple, Medium Diced
2 Tablespoons Brown Sugar
2 Tablespoons White Onions, Minced
½ Cup Coconut Rum
1 Cup Chicken Stock
1 Teaspoon Garlic
1 Small Tomato, Seeded and Finely Diced
1. In a small sauce pan, add 2 tablespoons of butter. When the butter starts to brown, add the pineapple and cook until the edges start to caramelize.
2. Add the brown sugar and mix thoroughly.
3. Add the onions and garlic and bring the mixture to a simmer.
4. Add the rum and flambé the ingredients. When the flame dies down, add chicken stock and bring to another simmer. Reduce the liquid by half.
5. Add the tomato and the remaining butter to thicken sauce.