Serves4
- Active Time:10 min
- Start to Finish:20 min
Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.
January 2007
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
-
1/8
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)
-
Put oven rack in middle position and preheat oven to 375ºF. 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.
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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.