Pork cutlets and plantain hash

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 500, total fat 24 G., saturated fats 6 G., proteins 31 G., carbohydrates 43 G., fiber 5 G., cholesterol 94 mg, sodium 611 mg, sugar 1 G.

Juicy, fried bone-in pork loin cutlets rubbed with garlic, lime zest, oregano, and cumin are served with a bright, slightly sweet plantain and bell pepper hash. The result is an easy-to-make dish infused with popular Caribbean flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons extra-virgin olive oil
700 g sweet plantains (yellow with black spots), peeled, cut lengthwise into quarters and finely chopped
1 large red bell pepper, seeded and finely chopped
1 red onion, finely chopped
4 cloves garlic, finely chopped
Grated zest of 1 lime + wedges for serving
1 tbsp chopped fresh oregano
2 tsp ground cumin
4 natural pork chops on the bone (2-2.5 cm thick; approximately 800 g)
Hot sauce for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, plantain, bananas, sweet pepper, red onion, lime zest, oregano, cumin, hot sauce

Cooking the dish according to the recipe:

In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the plantains, bell pepper, red onion, 1 teaspoon salt, and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add half the garlic and cook until golden, about 1 minute; season with salt and pepper to taste.
Meanwhile, combine the remaining garlic, lime zest, oregano, and cumin in a small bowl. Rub the mixture over both sides of the pork chops, then season with salt and pepper.

In another large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned, 3 to 4 minutes per side.
Divide the pork and plantain hash among plates. Serve with lime wedges and hot sauce.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Summer dishes / Main courses / Meat / Vegetables and mushrooms / Food Network - recipes / Caribbean cuisine