Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 3/4 teaspoon black pepper
- 1/4 cup coarsely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Carbohydrate 32 g(11%)
- Cholesterol 275 mg(92%)
- Fat 44 g(67%)
- Fiber 5 g(18%)
- Protein 86 g(172%)
- Saturated Fat 13 g(66%)
- Sodium 791 mg(33%)
- Calories 869
Preparation Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil. 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. Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes. While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking. 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.
Preparation Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil. 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. Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes. While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking. 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.
