Ingredients
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
(11-oz) box frozen ripe plantains
3
to 4 tsp Walkerswood Traditional Jamaican Jerk Seasoning
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)
Directions
1.
Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
2.
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.
3.
Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
4.
While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
5.
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.
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