Baked Spare rib Chops with Sweet Potato and Pumpkin recipe
information
This recipe is one of the favourite ways of preparing pork chops in the West Indies. Pumpkins and sweet potatoes are amongst the most common vegetables used on the islands. In England, pumpkin is widely available in the autumn, but Indian and West Indian shops have a supply without the year.
Preparation time : 25 minutes,
Cooking time : 2 hours,
Oven : Preheat to 190°C (375°F, gas mark 5),
Calories per serving: 645
ingredients
The sweet flavour of the tender vegetables and the spicy chilli sauce used in this simple pork recipe are typical of West Indian cooking.
4 pork spare-rib chops
1 lb (450 g) pumpkin
1 lb (450 g) sweet potatoes
1 red pepper
1 onion
Few sprigs fresh thyme
1 pint (570 ml) chicken stock
Salt and freshly ground black pepper
2 teaspoons West Indian hot chilli sauce (optional)
1 lb (450 g) pumpkin
1 lb (450 g) sweet potatoes
1 red pepper
1 onion
Few sprigs fresh thyme
1 pint (570 ml) chicken stock
Salt and freshly ground black pepper
2 teaspoons West Indian hot chilli sauce (optional)
method
1. Wipe the chops and cut away any rind. Discard the seeds from the pumpkin, cut away the skin, and dice into 3/4 in (20 mm) cubes.
2. Peel and dice the sweet potatoes into similar-sized cubes and then put them in water to stop them discolouring.
Halve and de-seed the pepper and cut
it into small squares. Peel and finely chop the onion.
3. Mix all the vegetables in an ovenproof dish, add the sprigs of thyme, cover with stock and season to taste. If desired, add the West Indian hot chilli sauce.
4. Place the chops on top of the vegetables and season lightly. Cover with foil and bake in the oven for about 2 hours until the vegetables and meat are tender - removing the foil about 30 minutes before the end of the Cooking time to brown the chops. Serve immediately.
2. Peel and dice the sweet potatoes into similar-sized cubes and then put them in water to stop them discolouring.
Halve and de-seed the pepper and cut
it into small squares. Peel and finely chop the onion.
3. Mix all the vegetables in an ovenproof dish, add the sprigs of thyme, cover with stock and season to taste. If desired, add the West Indian hot chilli sauce.
4. Place the chops on top of the vegetables and season lightly. Cover with foil and bake in the oven for about 2 hours until the vegetables and meat are tender - removing the foil about 30 minutes before the end of the Cooking time to brown the chops. Serve immediately.
serving amount
serves 4
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more information
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