Pork cutlets breaded with banana chips and jerk seasoning

Ingredients:

• 1 bunch of green onions
• 7 tablespoons of vegetable oil
• 1 can (400 g) of canned black beans
• 1.5 cups banana chips
• 0.5 cup panko breadcrumbs
• 3 tsp. dry jerk seasoning
• 4 natural pork cutlets on the bone, weighing 220 g each.
• Boiled white rice, for serving

Preparation:

1. Finely chop the green onions, separating the white and green parts. Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat.
2. Add the white part of the green onion and 1/4 teaspoon each of salt and black pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the beans and their liquid, bring to a boil, and then remove from heat. Season with salt to taste, if needed.
3. Grind banana chips in a blender until finely ground. Mix the banana crumbs with panko breadcrumbs And jerk seasoningSprinkle each pork cutlet with a generous pinch of salt and black pepper, then coat them in the breadcrumbs, pressing firmly to adhere.
4. Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Add a few patties and cook, turning once, until golden brown and pink in the center, about 8 minutes.
5. Wipe out the skillet and fry the remaining pork chops in the remaining 3 tablespoons of vegetable oil. Let the meat rest for 5 minutes. Serve the pork with rice and beans, garnished with green onions.