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Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

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Jerk Pork Chops with Hearts of Palm Salad and Sweet PlantainsRomulo Yanes

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 4 servings

Ingredients

For salad

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

For plantains

1 (11-oz) box frozen ripe plantains

For pork

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)

Special Equipment

a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Preparation

  1. Step 1

    Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.

    Step 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.

    Step 3

    Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.

    Step 4

    While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.

    Step 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.

TagsCaribbeanHearts of PalmVegetableRed OnionOnionRoot VegetableCilantroHerbs & SpicesLimeCitrusFruitPlantainPork ChopPorkMeatMainDinnerDairy FreeNut FreeGrillingKwanzaaGourmet

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