Ingredients:
  4 large pork chops
  1 teaspoon seasoning salt
  2 Tablespoons oil
  1/4 cup of E. Waldo Ward Santa Rosa Plum Preserves
  2 Tablespoons chopped E. Waldo Ward Mango Chutney
  1 Tablespoon rum
  1 lime, thinly sliced
  4 large bananas
  shredded lettuce

Directions:
1  Sprinkle pork chops with seasoning salt and brown chops in oil in a large skillet. Cover and simmer the chops until meat is tender, about 30 minutes. Remove chops from the skillet and pour off fat.

2   Stir jam into the skillet until it is melted. Add chutney, rum and lime slices. Cook 1 minute over medium heat.

3  Add pork chops and cook about 2 minutes, turning to glaze evenly. Remove from pan.

4  Peel bananas and cut into large chunks. Add banana chunks to skillet and stir until well coated with jam mixture.

5   Serve chops on a bed of shredded lettuce surrounded by bananas and lime slices.

Serves 4 people