Diary of a Foodie

Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

Diary of a Foodie: Season One: Brazil: When Foods Collide

  • 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)
  • Special equipment:

    a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)
  • 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.
  • 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.
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