Cuban Pork Chops with Plantain Hash

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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3 tablespoons extra-virgin olive oil

1 1/2 pounds 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 freshly ground pepper

4 cloves garlic, finely chopped

Grated zest of 1 lime, plus wedges for serving

1 tablespoon chopped fresh oregano

2 teaspoons ground cumin

4 bone-in pork chops (3/4 to 1 inch thick; about 1 3/4 pounds)

Hot sauce, for serving


  1. 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.
  2. 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.
  3. 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.
  4. Divide the pork and plantain hash among plates. Serve with lime wedges and hot sauce.