By Contributing Writers Nicolette and Katie Tufan
INGREDIENTS:
(SERVES 1-2)
2 THICK CUT PORK CHOPS
Seasoning:
Lemon
Salt
Pepper
Cumin
Garlic Powder
Honey or Syrup
1 AVOCADO
1 PLANTAIN
1 TOMATO
CILANTRO
LIME
OLIVE OIL
DIRECTIONS:
Most college students face the dilemma of finding something to eat in 20 minutes before class like we do. Luckily, we had a couple of unusual items that we were able to cook up in no time. Not only are plantains a staple in Hispanic cooking, but they also play a huge role in healthy fusion food cuisine. Their benefits for heart health and protein are ideal if you’re an avid gym goer like us! Alongside plantain, avocado is also a great source of healthy fats and protein which is perfect for fueling muscle structure. The pork in today’s recipe has fat and proteins but is really there for texture and to add a savory glaze. We can’t wait for you to taste for yourself how it balances the fresh salad and crunch from the plantains. Let’s get started!
1. Take the pork chops and slice them into strips that are both small and thin enough to cook all the way through.
2. Season pork strips with a bit of salt, pepper and garlic powder. If you have honey, syrup or honey mustard sauce, this would we great to add to the seasoning as well.
3. On a hot pan with a little bit of oil (about a teaspoon give or take), bring the pork pieces to cook on high heat, moving them every so often.
4. While those are cooking, take the plantain, peel it and chop it into slices about half an inch thick. Fry them in a separate pan with little bit of oil until they’re almost cooked through.
5. Remove them and press them until they’re smashed into little discs. Be careful of pressing too hard as you might tear the plantains apart.
6. Dip the plantains in a cup of water mixed with about half a teaspoon of garlic powder, half a teaspoon of cumin and a pinch of salt. Let them soak for about a minute. Put the smashed plantains back into the same pan. Be careful! When the water and the oil meet there will be a splash.
7. When pork pieces are just starting to brown, add a little honey on them. Then, remove the pork to serve.
8. Finish cooking plantains till both sides are brown and crunchy. Remove to serve and add a pinch of salt.
9. Take an avocado, peel it, slice it and plate it. Dice a little tomato and add a little bit of cilantro for that fresh green flavor boost. The vegetables are great to cut through the heavy plantain and pork thickness with some light and crisp deliciousness.
10. Enjoy!
