Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains

Gluten Free
Dairy Free
Health score
52%
Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains
20 min.
4
665kcal

Suggestions


Experience a burst of Caribbean flavor with our Jerk Pork Chops with Hearts of Palm Salad and Sweet Plantains! This delightful dish is perfect for anyone looking to elevate their lunch or dinner with an exciting twist. The succulent pork chops are seasoned with authentic Walkerswood Jamaican Jerk Seasoning, delivering that spicy, smoky taste that will transport your taste buds straight to the vibrant streets of Jamaica.

The combination of the juicy, marinated pork and the refreshing hearts of palm salad creates a harmonious balance of flavors and textures. The crispness of the onions and the vibrant cilantro enliven each bite, while the sweet plantains provide a delicious, caramelized touch to the dish. Not only is it a feast for your palate, but it's also gluten-free and dairy-free, making it suitable for a variety of dietary needs.

In just 20 minutes, you can whip up this satisfying meal, ensuring it fits perfectly into your busy schedule without compromising on taste or quality. With each serving packing 665 calories, this recipe is not only delicious but also healthy, offering a well-rounded balance of protein, fats, and carbohydrates. Get ready to savor the exotic flavors of this Caribbean-inspired dish that’s both easy to prepare and incredibly rewarding!

Ingredients

  • 0.8 teaspoon pepper black
  • 0.3 cup cilantro leaves fresh coarsely chopped
  • 14 oz hearts of palm drained canned (not salad-cut)
  • teaspoons walkerswood jamaican jerk seasoning traditional
  • tablespoon juice of lime fresh
  • tablespoon olive oil 
  • 11 oz over-ripe plantain frozen ripe
  •  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.

Nutrition Facts

Calories665kcal
Protein37.37%
Fat31.03%
Carbs31.6%

Properties

Glycemic Index
22.75
Glycemic Load
0.19
Inflammation Score
-8
Nutrition Score
41.534347990285%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
0.34mg
Kaempferol
0.04mg
Quercetin
1.94mg

Nutrients percent of daily need

Calories:664.65kcal
33.23%
Fat:22.81g
35.09%
Saturated Fat:7.14g
44.63%
Carbohydrates:52.26g
17.42%
Net Carbohydrates:48.67g
17.7%
Sugar:31.14g
34.6%
Cholesterol:179.56mg
59.85%
Sodium:316.55mg
13.76%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:61.8g
123.6%
Vitamin B6:2.98mg
149.09%
Selenium:90.94µg
129.92%
Vitamin B1:1.89mg
126.3%
Vitamin B3:23.03mg
115.14%
Potassium:3225.22mg
92.15%
Phosphorus:777.63mg
77.76%
Zinc:8.09mg
53.95%
Vitamin B2:0.75mg
44.26%
Copper:0.87mg
43.64%
Vitamin A:1475.45IU
29.51%
Vitamin C:24.2mg
29.33%
Vitamin K:29.91µg
28.48%
Magnesium:111.8mg
27.95%
Vitamin B12:1.42µg
23.67%
Vitamin B5:2.22mg
22.2%
Iron:3.8mg
21.1%
Fiber:3.59g
14.36%
Vitamin E:1.96mg
13.06%
Folate:43.75µg
10.94%
Manganese:0.22mg
10.93%
Vitamin D:1.07µg
7.15%
Calcium:48.47mg
4.85%
Source:Epicurious