Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

ingredients

• salad
• 1 (1 3/4 cups) 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
•  ,
• plantains
• 1 (1 1/3 cups) box frozen ripe plantains
•  ,
• pork
• 4 teaspoons Walkerswood Traditional Jamaican Jerk Seasoning
• 1 tablespoon olive oil
• 8 thin boneless center-cut pork chops (about 0.25 inch thick)
•  ,
• Special equipment: a well-seasoned large (2 burner) ridged grill pan (preferably cast-iron)

directions

Put oven rack in middle position and preheat oven to 375 degrees. 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, 8 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.