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.
- 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
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.