Juicy, browned pork chops rubbed with garlic, lime zest, oregano and cumin pair perfectly with this colorful, subtly sweet plantain hash. The result is an easy dish that channels some of the most popular flavors of Caribbean cooking.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds sweet plantains (yellow with black spots), peeled, quartered lengthwise and chopped
- 1 large red bell pepper, seeded and chopped
- 1 red onion, chopped
- Kosher salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- Grated zest of 1 lime, plus wedges for serving
- 1 tablespoon chopped fresh oregano
- 2 teaspoons ground cumin
- 4 bone-in pork chops (3/4 to 1 inch thick; about 1 3/4 pounds)
- Hot sauce, for serving
Instructions
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the plantains, bell pepper, red onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in half of the garlic and cook until golden, about 1 minute; season with salt and pepper.
- Meanwhile, combine the remaining garlic, lime zest, oregano and cumin in a small bowl. Rub on both sides of the pork chops and season with salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 3 to 4 minutes per side.
- Divide the pork and plantain hash among plates. Serve with lime wedges and hot sauce.
Nutrition Facts
| Calories | 500 |
| Total Fat | 24 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 94 milligrams |
| Sodium | 611 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 5 grams |
| Protein | 31 grams |
| Sugar | 19 grams |
Reviews
I used this recipe as a jumping off point: instead of cooking pork chops, I used the spice rub on a pork tenderloin which I then roasted. It was delicious, and the next day we made hot sandwiches with the leftover pork tenderloin. Be careful that the plantains aren’t so ripe that they are getting mushy: if they are too soft they dissolve while cooking. The hash still tastes good, but the texture becomes more of a mash.
The rub on the pork chops is very good but we felt the plantain hash could use more seasoning or flavor.