Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

Ingredients for Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

• 1 (400g) can hearts of palm (not salad-cut), drained

• 1/4 medium red onion, thinly sliced

• 1/4 cup coarsely chopped fresh coriander

• 1 cucharada de jugo de lima fresco

• 1 cucharada de aceite de oliva

• 1/4 cucharadita de sal

• 3/4 cucharaditas de pimienta negra

• 1 (300g) box frozen ripe plantains

• 3 to 20ml Walkerswood Traditional Jamaican Jerk Seasoning

• 1 cucharada de aceite de oliva

• 8 thin boneless centre-cut pork chops (about 1/4 inch thick)

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

Put oven rack in middle position and preheat oven to 191°C. 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.

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