Mojo Bone-In Pork Chops
with Fried Yellow Plantains & Citrus Salad
Cooking time
40 minutes
Servings
2/4
Calories
1260 /serving
In Cuba, mojo usually brings a blast of citrus to our plates. In that spirit, we’re weaving fresh orange and lime into a vibrant salad of kale, cabbage and crunchy toppings. It co-stars with fried yellow plantains, a classic Caribbean side, accompanying those impressive Nagano chops.
We will send you:
- 2 Bone-in Nagano pork chops (raised by Canadian farmers)
- 3 Yellow plantains
- ½ Bunch of kale
- 2 Garlic cloves
- 14g Cilantro
- 150g Shredded cabbage
- 1 Lime
- 1 Orange
- 25g Sweet & Salty salad topper
- 7g Honey
Contains: Almonds • Pecans • Sulphites • Wheat
You will need:
Grill pan (or large pan)
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Zester
Total Fat
25 g
Saturated Fat
6 g
Sodium
260 mg
Total Carb
205 g
Sugars
110 g
Protein
75 g
Fibre
17 g
Preparation
Mise en place
- Using a knife, peel the plantains; cut crosswise into ½ inch pieces on an angle.
- Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Mince the garlic.
- Pick the cilantro leaves off the stems.
- Zest and juice the lime.
- Cut off the top and bottom of the orange; cut away the peel and white pith. Cut between the membranes to separate the segments. In a second large bowl, squeeze the juice from the remaining membranes and add the segments.
Cook the pork
- Pat the pork dry.
- In a medium bowl, combine the pork, garlic, ½ the lime zest, a drizzle of oil and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the pork* and cook, partially covered, 4 to 6 min. per side, until browned and cooked through.
- Drizzle with ½ the lime juice.
Fry the plantains
- Meanwhile, in a large pan (non-stick if possible), heat enough oil to cover the bottom on medium-high.
- Add the plantains and fry, 3 to 5 min. per side, until golden brown and the edges are crispy.
- Transfer to a paper towel-lined plate.
- Sprinkle with the remaining lime zest and a pinch of salt.
Make the salad
- Meanwhile, to the bowl of orange juice and segments, add the honey, remaining lime juice, a drizzle of oil and S&P; stir well.
- Add the kale, cabbage, salad topper and ½ the cilantro; toss well.
Plate your dish
- Divide the salad and plantains between your plates.
- Top with the pork.
- Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
