Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains
A Caribbean-inspired dish featuring spicy jerk-seasoned pork chops served alongside a refreshing hearts of palm salad and sweet plantains. The combination delivers a perfect balance of heat, freshness, and tropical flavors.
Ingredients
- •1 can hearts of palm
- •¼ medium red onion
- •¼ cup fresh cilantro
- •1 tablespoon lime juice
- •1 tablespoon olive oil
- •¼ teaspoon salt
- •¾ teaspoon black pepper
- •1 box frozen ripe plantains
- •3 teaspoons Jamaican Jerk Seasoning
- •1 tablespoon olive oil
- •8 pieces boneless pork chops
- •1 piece grill pan
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
10 min
- 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.
10 min
- 3.
Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
10 min
- 4.
While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
5 min
- 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.
5 min
