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!
Spiced Pork with Plantains
Photo: Iain Bagwell; Styling: Kevin Crafts
More From Sunset
Amount 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
- 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.
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