Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

Ingredients

• 0.8 teaspoon pepper black
• 0.3 cup cilantro leaves fresh coarsely chopped
• 14 oz hearts of palm drained canned (not salad-cut)
• 3 teaspoons walkerswood jamaican jerk seasoning traditional
• 1 tablespoon juice of lime fresh
• 1 tablespoon olive oil 
• 11 oz over-ripe plantain frozen ripe
• 8  pork chops boneless thin ( 1/)
• 0.3 medium onion red thinly sliced
• 0.3 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• grill
• aluminum foil
• colander
• grill pan

Directions

1. Put oven rack in middle position and preheat oven to 375°F. 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.
3. Transfer to a large bowl and toss together with remaining salad ingredients.
4. Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
5. While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
6. 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.
7. Serve pork with salad and plantains.