Jerk Pork Chops With Hearts Of Palm Salad And Sweet Plantains

• 1 (14-oz) can hearts of palm (not salad-cut), drained
• 1/4 medium red onion, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1 (11-oz) box frozen ripe plantains
• 3 to 4 teaspoons Walkerswood Traditional Jamaican Jerk Seasoning
• 1 tablespoon olive oil
• 8 thin boneless center-cut pork chops (about 1/4 inch thick)
• a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

1. Put oven rack in middle position and preheat oven to 375u0b0F. 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. Rinse well under cold water and pat dry. Transfer to a large bowl and toss together with remaining salad ingredients.
3. Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
4. While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
5. Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat. Grill pork, turning over once, until just cooked through, about 3 minutes total. Serve pork with salad and plantains.

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

Taken from www.epicurious.com/recipes/food/views/jerk-pork-chops-with-hearts-of-palm-salad-and-sweet-plantains-235470 (may not work)