We gave Caribbean jerk flavors a Western twist by adding cumin to the mix. Broiling is a good technique for cooking pork quickly without drying it out; you could also grill the chops.
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
How to Make It
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.
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.
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.
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Nice this recipes uses the broiler and not the oven long cooking. I made the chops,canned black beans,fried plantains,baked tortilla chip and fresh corn pico de gallo. It was so good we may not eat at our favorite Mexican restaurant anytime soon! I did cook the plantains at least 8 minutes, I like them with crispy edges!
These chops were fabulous! I wasn't sure I would like these but the spices are very subtle. I used canned chipotles in adobo sauce instead of the serrano. Made a boxed Cuban black beans and rice mix by TamboBamba that complimented it nicely. The caramelized bananas were simple and yummy too. Altogether, it was restaurant quality! Thanks!
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