On the Grill
Mojo Pork Chops with Grilled Plantains
2 garlic cloves, minced
1 teaspoon dried oregano
¾ teaspoon salt
4 (6-ounce) bone-in pork rib chops, ½ inch thick, trimmed
2 very ripe plantains, unpeeled
¼ cup lime juice
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon chopped fresh cilantro
½ serrano pepper, seeded and minced
1 teaspoon extra-virgin olive oil
1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2 Stir together half of garlic, the oregano, and ½ teaspoon of salt in small bowl. Rub on both sides of pork chops. Place chops on grill rack and grill until instant-read thermometer inserted into side of chop registers 145°F for medium, about 5 minutes per side. Transfer to platter; keep warm. Leave grill on.
3 Cut plantains lengthwise in half. Place plantains on grill rack and grill, turning occasionally, until tender, about 8 minutes. Add plantains to platter.
4 To make sauce, whisk together lime juice, orange zest and juice, remaining garlic, the cilantro, serrano, oil, and remaining ¼ teaspoon salt in small bowl. Spoon over pork and plantains.
PER SERVING (1 pork chop, ½ plantain, and 1½ tablespoons sauce): 283 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 71 mg Chol, 488 mg Sod, 31 g Carb, 14 g Sugar, 2 g Fib, 24 g Prot, 33 mg Calc.
HEALTHY EXTRA
Serve a dish of grilled red onion wedges and cherry tomatoes alongside the succulent pork chops.