Spiced Pork with Plantains

Photo: Iain Bagwell; Styling: Kevin Crafts

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.

Yield: Serves 4
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Recipe Time

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Nutritional Information

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. 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. 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. 3. Serve pork chops and plantains with black beans, a dollop of sour cream, a few chile slices, and cilantro leaves.
  4. Note: Nutritional analysis is per serving.
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