Pork chops with caramelized bananas and herb aioli from Inside the Test Kitchen: 120 New Recipes, Perfected by Tyler Florence

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Notes about this recipe

  • nicolepellegrini on July 23, 2018

    Reading this recipe, I just had to try it, thinking it was either going to be epic good or an epic disaster. Very fortunately it falls into the former category for me. This was such a wonderful combination of flavors and textures that the hardest thing is picking out a favorite element—the soft, caramelized onions and bananas, the crispy/buttery fried sage leaves, the addictive aioli, and of course the wonderful if simply done pork. Each bite on its own was great and in any/all combination it was even better. It really tasted like a restaurant-quality dish at home, my S.O. was blown away, and I will DEFINITELY be making this again, especially when I want to "wow" some dinner guests without having to spend more than an hour in the kitchen. (Note that I did not even brine the chops as Tyler suggests, because I was using very high grade chops from a local butcher so they didn't need the extra moisture. But with supermarket pork I would absolutely brine first.)

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