Many countries around the world use plantains in traditional dishes, but our version comes from the Dominican Republic. Simple, yet full of flavor, the pork chops perfectly complement the caramelized plantains. If pork isn't to your taste, plantains go just as well with hearty fishes, such as swordfish or tuna, or beef.
Fried plantains and pork chops go perfectly with buttered rice and a nice side salad! Photo courtesy of SOS Norway.
- 4 medium sized pork chops
- 1 tsp salt, ½ tsp pepper
- 1tsp cumin
- 1 tbsp oil and 1 tbsp butter for browning
- 4 plantains
Rub the pork chops liberally with salt, pepper, and cumin and brown them well on both sides in a mixture of oil and butter over medium heat. Turn heat down to low, cover the pan and let the chops cook for about 20 minutes, until they are well done. Leave the heat going and transfer the chops to a warm oven to keep them heated.
Peel plantains and cut them in half crosswise, then lengthwise. Cook the plantains in the same pan as the pork chops, cooking them over low heat until they become caramelized.
Serve the chops with bananas, a side of rice and a green salad. [Makes 4 servings.]