- 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
- 1 (11-oz) box frozen ripe plantains
- 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)
- Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
- 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.
- Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
- While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
- 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.