Active Time

　　10 min

　　Total Time

　　20 min

　　Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

　　

Ingredients

Makes 4 servings

　　

For salad

1 (14-oz) can hearts of palm (not salad-cut), drained

　　1/4 medium red onion, thinly sliced

　　1/4 cup coarsely chopped fresh cilantro

　　1 tablespoon fresh lime juice

　　1 tablespoon olive oil

　　1/4 teaspoon salt

　　3/4 teaspoon black pepper

　　

For plantains

1 (11-oz) box frozen ripe plantains

　　

For pork

3 to 4 teaspoons Walkerswood Traditional Jamaican Jerk Seasoning

　　1 tablespoon olive oil

　　8 thin boneless center-cut pork chops (about 1/4 inch thick)

　　

Special Equipment

a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.

　　

Step 2

Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion. Rinse well under cold water and pat dry. Transfer to a large bowl and toss together with remaining salad ingredients.

　　

Step 3

Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.

　　

Step 4

While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.

　　

Step 5

Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat. Grill pork, turning over once, until just cooked through, about 3 minutes total. Serve pork with salad and plantains.