Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Find a good-quality jerk paste, and it's like Caribbean magicyou can make a complete island meal in a flash. Ingredients:
1 (14-oz) can hearts of palm (not salad-cut), drained |
1/4 medium red onion, thinly sliced |
1/4 cup coarsely chopped fresh cilantro |
1 tablespoon fresh lime juice |
1 tablespoon olive oil |
1/4 teaspoon salt |
3/4 teaspoon black pepper |
1 (11-oz) box frozen ripe plantains |
3 to 4 teaspoons walkerswood traditional jamaican jerk seasoning |
1 tablespoon olive oil |
8 thin boneless center-cut pork chops (about 1/4 inch thick) |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
2. Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion. Rinse well under cold water and pat dry. Transfer to a large bowl and toss together with remaining salad ingredients.
3. Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
4. While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
5. Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat. Grill pork, turning over once, until just cooked through, about 3 minutes total. Serve pork with salad and plantains.
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