Jerk Pork Chops With Hearts of Palm Salad and Sweet Plantains

• 1 (14 ounce) can hearts of palm, drained (not salad-cut)
• 14 medium red onion, thinly sliced
• 14 cup coarsely chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 14 teaspoon salt
• 34 teaspoon black pepper
• 1 (11 ounce) boxfrozen ripe plantains (or fresh)
• 3 -4 teaspoons jamaican caribbean jerk seasoning
• 1 tablespoon olive oil
• 8 thin boneless center cut pork chops (about 1/4 inch thick)

1. Put oven rack in middle position and preheat oven to 375F Line a baking sheet with aluminum foil.
2. Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion.
3. Rinse well under cold water and pat dry.
4. Transfer to a large bowl and toss together with remaining salad ingredients.
5. Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
6. While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
7. Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat.
8. Grill pork, turning over once, until just cooked through, about 3 minutes total.
9. Serve pork with salad and plantains.

hearts of palm, red onion, fresh cilantro, lime juice, olive oil, salt, black pepper, boxfrozen ripe plantains, olive oil, center

Taken from www.food.com/recipe/jerk-pork-chops-with-hearts-of-palm-salad-and-sweet-plantains-373522 (may not work)