Categories: Meals
Ingredients
- 3 tbsp. olive oil
- 1 1/2 lbs. sweet plantains (yellow with black spots), peeled, quartered lengthwise and chopped
- 1 large red bell pepper, seeded and chopped
- 1 red onion, chopped
- Kosher salt and black pepper
- 4 garlic cloves, finely chopped
- Grated zest of 1 lime, plus wedges for serving
- 1 tbsp. chopped fresh oregano
- 2 tsp ground cumin
- 4 bone-in pork chops
- Hot sauce, for serving
Directions
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Heat 2 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the plantains, bell pepper, red onion, 1 tsp salt, and black pepper and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in half of the garlic and cook until golden, about 1 minute; season with salt and pepper.
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Meanwhile, combine the remaining garlic, lime zest, oregano and cumin in a small bowl. Rub on both sides of the pork chops and season with salt and pepper.
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Heat the remaining 1 tbsp. olive oil in a separate large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 3-4 minutes per side.
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Divide the pork and plantain hash among plates. Serve with lime wedges and hot sauce.