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1
Cut a 2-inch strip of zest from both the orange and grapefruit; place in a glass bowl.
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2
Squeeze 3 tablespoons juice from each fruit into the bowl (set the fruit aside).
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3
Whisk in 3 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon oregano, the cumin seeds, and salt and pepper to taste.
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4
Poke the pork chops with a fork, then add them to the marinade, turning to coat.
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5
Set aside for 20 minutes.
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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.
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7
Season with 1/2 teaspoon salt, and pepper to taste.
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8
Boil the plantains in a saucepan of salted water, covered, until tender, about 15 minutes.
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9
Drain, reserving about 1/2 cup cooking liquid.
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10
Smash the plantains with a potato masher, drizzling with olive oil and some of the cooking liquid.
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11
Season with salt and pepper; keep warm.
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12
Heat 2 medium skillets over medium-high heat.
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13
Remove the pork from the marinade; pat dry.
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14
Brush the chops lightly with some of the mojo sauce; sear until golden and slightly crisp on one side, about 5 minutes.
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15
Turn and cook about 3 more minutes.
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16
Divide the pork and plantains among plates and drizzle with more mojo sauce.
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17
Photograph by Antonis Achilleos
