Sauté plantain, peppers and onion in 1 tablespoon of butter for 5 to 6 minutes; add brown sugar and curry powder, stirring constantly. Add cornstarch to chicken broth and stir until smooth. Add this cornstarch mixture to pan and simmer for 5 minutes.
While sauce is simmering add lime juice, salt, Worcestershire sauce, pepper and 2 tablespoons of butter in a heavy skillet. When ingredients in skillet are hot, add pork chops. Cook chops about 4 minutes on each side or until chops are done; add sauce. Simmer all ingredients until heated thoroughly and serve over plantain mash, potatoes or rice.
Peel plantains by running a knife down vertically. Cut into 2 inch pieces; place in large pot. Cover completely with water. Bring to a boil and cook approximately 30 minutes until very soft. Drain and place cooked plantains in food processor with garlic, lime juice and 1/2 cup of chicken stock (add more stock for desired consistency), salt and pepper. Puree quickly as not to overwork the plantains (they will become starchy). Serves: 5
Nutrients Per Serving: Calories: 369, Protein: 42 g, Carbohydrates: 12 g, Fat - Total: 16 g, Saturated Fat: 7 g, Vitamin C: 17.5 mg