JERK PORK CHOPS WITH HEARTS OF PALM SALAD AND SWEET PLANTAINS

Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains image

Yield Makes 4 servings

Number Of Ingredients 16

For salad
1 (14-oz) can hearts of palm (not salad-cut), drained
1/4 medium red onion, thinly sliced
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon olive oil
1/4 teaspoon salt
3/4 teaspoon black pepper
For plantains
1 (11-oz) box frozen ripe plantains
For pork
3 to 4 teaspoons Walkerswood Traditional Jamaican Jerk Seasoning
1 tablespoon olive oil
8 thin boneless center-cut pork chops (about 1/4 inch thick)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

Put oven rack in middle position and preheat oven to 375°F. 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.