Mojo Pork Chops with Plantains
Yields 4 servings
Mix the juice of one orange and half of a grapefruit (I used the pomelo seen above because it's like a sweet grapefruit) with olive oil, white wine vinegar, oregano, cumin, salt and pepper. Immerse the pork chops in this mixture and let them marinate (I let them go for about an hour).
To make the mojo, juice another orange and the other half of the grapefruit and mix in the zests of your citrus, more vinegar, olive oil, oregano, garlic, and freshly chopped parsley.
Boil three skinned and quartered plantains in salted water until they are tender. Drain them and mash with some of the cooking liquid and olive oil. Season with salt and pepper.
Pat pork dry and cook in a skillet over medium-high heat until they are golden on both sides. To plate, drizzle mojo on pork and add the side of mashed plantains.
The marinade tasted just okay when I made it. But after it sat for a little bit and was drizzled on the warm pork, the flavors came to life. The citrus and oregano and garlic stood out and zinged my tongue. I thought using plantains more or less like potatoes to make the plantain mash was just genius. Plantains have that inherent sweetness, even when they are still yellow, that keeps your tongue interested and wanting more. I would make this dish again in a heartbeat, especially if you want to wow someone with your culinary prowess without spending hours in the kitchen.