A couple of weeks ago we had 3 days of rain straight. Boy did we ever need it!
I don't think I heard one person complain about the rain because of the dire need of water to ease the drought. Rain is a precious thing in Southern California. All hail to the rain!
But with rain comes cold weather, dark evenings, and the need for comforting food. All on a weeknight.
My version of a Caribbean Pork Stir Fry will satisfy your comfort food craving along with being a quick weeknight dinner that you can make in 30 minutes or less. Guaranteed!
I had a few pork chops on hand so was ready to go when our hunger started to hit. It was raining outside and we were ready to eat and watch a movie.
This dish takes the flavors of the Caribbean, specifically Jamaica, and throws them together in a stir fry. You get spicy jerk flavored pork along with the depth of bell peppers and onions, and throw in some plum sauce for a little sweetness. That hot and sweet thing is totally going on here and tastes amazing!
Lots of compliments were flying, which is always nice to hear. Now you don't need rain or snow to crave comfort food. This is good anytime! Make it tonight and see them rave about your cooking.
Caribbean Pork Stir Fry
3 Tablespoons canola oil, divided
4 1" thick boneless pork loin chops
2 tsp Jamaican Jerk seasoning
1/2 onion, sliced
1 red bell pepper, seeded and sliced thin
1 orange bell pepper, seeded and sliced thin
1 yellow bell pepper, seeded and sliced thin
1/2 cup plum sauce
hot cooked rice
Remove all fat from the pork chops and slice into long thin strips.
Heat 2 Tablespoons of canola oil in a large skillet or wok over medium heat. Add chicken and make sure they are in a single layer. Sprinkle with jerk seasoning. Stir meat, cooking until done about 5 minutes. Remove to a plate.
Add the additional 1 Tablespoon of oil to the skillet and add the sliced onions and bell peppers. Stir and allow to cook about 5 minutes until vegetables are slightly tender. Add peanuts and stir to roast, about 1 minute. Return the pork and any accumulated juices to the skillet. Add the plum sauce and stir to coat all the ingredients.
Serve over hot rice. Enjoy!