Make the marinade for the pork chops first by blending all the ingredients (apart from the pork) into a smooth paste. Coat the pork chops in the marinade and leave until needed.
Next make the home made tomato sauce by heating the oil in a large wide skillet on medium heat, add onions, celery garlic, chives, thyme, peppers and ginger, stir to coat, and reduce heat. Cover the skillet and cook for 5 – 10 minutes, stirring occasionally, until vegetable are soft and cooked through.
Remove cover, increase heat add tomatoes, stock and tomato paste and bring to a low simmer reduce heat add salt, pepper, ground cloves, nutmeg and all spice and let simmer for a further 15 minutes until thickened. Allow to cool and blend until smooth.
Make the breadfruit balls by peeling and cutting the breadfruit and boiling in salted boiling water until just soft. Meanwhile heat the cream in a saucepan and bring to the boil. Add the cheese and butter and whisk until smooth.
Drain the breadfruit and mash whilst still warm, add the cheese sauce and season well. Form into balls and dip in flour, egg wash and breadcrumbs and set aside in the fridge to firm up.
Cook the pork by adding oil to a large skillet and adding the onions, allow to sauté for a couple of minute before adding the garlic and ginger. Then add the pork chops and allow them to brown on each side for 2-3 minutes a side. Add the seasoning peppers, shadon benny, tomatoes and pork stock and cook until slightly thickened. Lastly stir through the chocolate and removed from the heat.
Heat vegetable oil and deep fry the breadfruit balls at 180C for around 4-5 minutes or until the balls turn a lovely golden brown.
Serve a pork chop with a generous spoon of sauce onto the plate and add a few breadfruit balls alongside.
Recipe courtesy of Esther and Omega