Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Rum | 1/2 oz (15ml) | 32 |
| Plum | 1 medium (66g) | 30 |
| Lime | juice of 1 lime (44ml) | 11 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4-6 thick chops
- 2 tbsp. oil
- 1 tsp. salt
- 2 1/2 c. plum jam
- 2 tbsp. chutney
- 3 tbsp. rum
- 1 lime, sliced
- 4 bananas, cut 1 inch
- Shredded lettuce
- 1 lg. fry pan with cover
- 4-6 baked potatoes
- Green string beans, French style
Directions
Sprinkle chops with salt and brown in oil - cover and simmer 30 minutes or until done. Drain fat. Remove chops and keep warm. In pan stir in jam and melt, add chutney, rum, (a little lime juice), cook 1 minute.
Add chops and glaze both sides - cook 2 minutes. Add bananas and glaze. Arrange on plate - putting chops on top of lettuce with sauce on top - slice of lime for color on top.
Arrange bananas. Serve with baked potato and green beans.
Category:Barbadian Recipes
Category:Barbadian Meat Dishes