yield: 4 servings for chops: -4 boneless pork chops about 1½ inches thick
-2 tbsp. Jamaican Jerk seasoning
-olive oil
for salsa: -5 roma tomatoes, deseeded and diced
-1 ripe mango (will give a little when squeezed, not mushy)
-1 sm. red onion diced
-3 cloves garlic, minced
-½ bunch cilantro, rough chop
-salt and pepper to taste
for plantains: -2 ripe plantains
-cumin
-cinnamon
-olive oil s
-alt and pepper to taste
salsa: can be made a day or two ahead, in bowl mix together all ingredients can be served immediately or refrigerate at least 5-6 hours to develop flavor
chops: heat grill to about med-high, coat chops w/ olive oil and season liberally w/ jerk seasoning, grill about 8-9 min. per side or until thermometer reads 140 degrees, let rest at room temp. for about 10 min.
plantains: cut plantains in half crosswise, then cut in half lengthwise, pull off peel and coat w/ olive oil then sprinkle with cumin, cinnamon, salt and pepper to taste, place on grill and cook about 4 min. per side or until tender and golden brown arrange two pieces of plantain in center of plate and top w/ a little salsa, place pork chop on top, then spoon more salsa on top and garnish with a little cilantro
