Mojo Pork Chops with Grilled Plantains

This Caribbean inspired meal includes pork chops rubbed with garlic and oregano, served with grilled plantains. Serve with a side of rice - stir some fresh cilantro in the rice after cooking for a fresh idea.

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    garlic cloves, minced, divided

  • 1

    teaspoon dried oregano

  • 3/4

    teaspoon salt

  • 4

    (6-ounce) bone-in pork rib chops, 1/2 inch thick, trimmed

  • 2

    very ripe plantains, unpeeled

  • 1/4

    cup lime juice

  • 1

    teaspoon grated orange zest

  • 2

    tablespoons orange juice

  • 1

    tablespoon chopped fresh cilantro

  • 1/2

    serrano pepper, seeded and minced

  • 1

    teaspoon extra-virgin olive oil

  • 2

    red onions

  • 1

    package cherry tomatoes

Directions

Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire. Stir together half of garlic, the oregano, and 1/2 teaspoon of salt in small bowl. Rub on both sides of pork chops. Place chops on grill rack and grill until instant-read thermometer inserted into side of chop registers 145°F for medium, about 5 minutes per side. Transfer to platter; keep warm. Leave grill on. Cut plantains lengthwise in half. Place plantains on grill rack and grill, turning occasionally, until tender, about 8 minutes. Add plantains to platter. To make sauce, whisk together lime juice, orange zest and juice, remaining garlic, the cilantro, serrano, oil, and remaining 1/4 teaspoon salt in small bowl. Spoon over pork and plantains. Serve a dish of grilled red onion wedges and cherry tomatoes alongside the succulent pork chops.

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