Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of gochujang, 1 tablespoon of grated panela, 2 tablespoons of lime juice, 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the vibrant marinade.

2. 2

   Pat 4 pork loin chops dry with paper towels, then rub the prepared marinade evenly over both sides of each chop, allowing them to marinate for at least 15 minutes at room temperature.

3. 3

   Peel and slice 2 large ripe plantains into 0.5-inch thick diagonal pieces for even cooking and caramelization.

4. 4

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat until the oil is shimmering and ready for searing.

5. 5

   Carefully place the marinated pork chops into the hot skillet and pan-sear for 4-5 minutes per side, or until golden brown and cooked through to an internal temperature of 145°F (63°C).

6. 6

   While the pork rests, add 1 tablespoon of vegetable oil to the same skillet over medium heat, then add the sliced plantains and pan-fry for 2-3 minutes per side until deeply caramelized and tender.

7. 7

   Serve the 4 pan-seared pork chops immediately alongside the sweet caramelized plantains, garnished with 0.25 cup of fresh chopped cilantro for a fresh finish.