Mojo Pork Chops with Plantains

1. 1

   Cut a 2-inch strip of zest from both the orange and grapefruit; place in a glass bowl.

2. 2

   Squeeze 3 tablespoons juice from each fruit into the bowl (set the fruit aside).

3. 3

   Whisk in 3 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon oregano, the cumin seeds, and salt and pepper to taste.

4. 4

   Poke the pork chops with a fork, then add them to the marinade, turning to coat.

5. 5

   Set aside for 20 minutes.

6. 6

   Meanwhile, make the mojo sauce: Squeeze 1 tablespoon each orange and grapefruit juice into another bowl; whisk in the remaining 1 tablespoon vinegar, 5 tablespoons olive oil, 1 tablespoon oregano, garlic and parsley.

7. 7

   Season with 1/2 teaspoon salt, and pepper to taste.

8. 8

   Boil the plantains in a saucepan of salted water, covered, until tender, about 15 minutes.

9. 9

   Drain, reserving about 1/2 cup cooking liquid.

10. 10

    Smash the plantains with a potato masher, drizzling with olive oil and some of the cooking liquid.

11. 11

    Season with salt and pepper; keep warm.

12. 12

    Heat 2 medium skillets over medium-high heat.

13. 13

    Remove the pork from the marinade; pat dry.

14. 14

    Brush the chops lightly with some of the mojo sauce; sear until golden and slightly crisp on one side, about 5 minutes.

15. 15

    Turn and cook about 3 more minutes.

16. 16

    Divide the pork and plantains among plates and drizzle with more mojo sauce.

17. 17

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.