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.
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
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.
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.
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.
Amount Per Serving
Calories542Calories from Fat 34
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.