Photo: Iain Bagwell; Styling: Kevin Crafts
- 1 tablespoon vegetable oil
- 4 bone-in pork chops (about 2 lbs. total)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 very ripe (black-spotted) plantains or firm-ripe bananas, peeled and cut in half lengthwise and again crosswise
- 2 tablespoons plus 2 tsp. packed light brown sugar
- 1 can (15 oz.) black beans, warmed
- 1/4 cup sour cream
- 1/2 serrano chile, sliced thinly
- 1/2 cup cilantro leaves
- 1. Preheat broiler. Rub oil over pork and set on a broiler pan. Mix spices together and sprinkle evenly on both sides of meat. Broil, turning once, until browned and cooked through, about 8 minutes. Remove from pan and keep warm.
- 2. Lay plantains, cut side up, on a baking sheet and sprinkle with sugar. Broil until sugar starts to caramelize and fruit starts to soften, 4 to 8 minutes.
- 3. Serve pork chops and plantains with black beans, a dollop of sour cream, a few chile slices, and cilantro leaves.
- Note: Nutritional analysis is per serving.
- Calories: 542
- Calories from fat: 34%
- Protein: 38g
- Fat: 20g
- Saturated fat: 6.3g
- Carbohydrate: 53g
- Fiber: 6.6g
- Sodium: 652mg
- Cholesterol: 111mg