Categories: Meals
Ingredients
- 1 cup fresh cilantro
- 1/2 cup fresh mint
- 3/4 cup orange juice
- Juice of 2 limes, plus wedges for serving
- 5 garlic cloves
- 1/2 jalapeno, roughly chopped
- 1 tsp ground cumin
- Kosher salt and black pepper
- 4 bone-in center-cut pork chops
- 1/2 cup long-grain rice
- 15 oz can kidney beans, drained and rinsed
- 1 ripe yellow plantain, halved lengthwise then crosswise through the peel
Directions
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Preheat the broiler. Puree the cilantro, mint, orange juice, lime juice, garlic, jalapeno, cumin, 1 tsp salt and a few grinds of pepper in a blender. Transfer 1/4 cup of the mojo sauce to a large bowl. Season the pork chops with salt and pepper and add to the bowl; toss to coat and set aside.
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Bring 3/4 cup water, the rice, beans and 1/2 cup of the remaining mojo sauce to a boil in a medium saucepan over high heat. Cover, reduce the heat to low and cool until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside and cover to keep warm.
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Remove the pork chops from the marinade and arrange on a broiler pan. Add the plantain halves cut-side up to the pan. Broil until the pork and plantains are golden and the pork is cook through, about 7 minutes.
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Top the pork with the remaining mojo sauce and cilantro. Serve with the rice, plantains and lime wedges.