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Spiced Pork with Plantains

Serves 4

Prep Time
30 mins

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.

Spiced Pork with Plantains

Photo: Iain Bagwell; Styling: Kevin Crafts
 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
Step 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.

Step 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.

Step 3

Serve pork chops and plantains with black beans, a dollop of sour cream, a few chile slices, and cilantro leaves.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 542Calories from Fat 34
% Daily Value *
Total Fat 20g31%

Saturated Fat 6.3g32%
Cholesterol 111mg37%
Sodium 652mg28%
Total Carbohydrate 53g18%

Dietary Fiber 6.6g27%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.