Juicy, browned pork chops rubbed with garlic, lime zest, oregano and cumin pair perfectly with this colorful, subtly sweet plantain hash. The result is an easy dish that channels some of the most popular flavors of Caribbean cooking.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the plantains, bell pepper, red onion, 1 teaspoon salt and a few grinds of 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.
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.
Heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 3 to 4 minutes per side.
Divide the pork and plantain hash among plates. Serve with lime wedges and hot sauce.
Photograph by Ryan Dausch
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.